Garam Masala

    This is very popular and commonly used aromatic mixture of several spices. It comprises of various spices (anything
    between 5 - 10). The combination varies from region to region within Indian. It is readily available as a commercial
    mixture in most Asian shops. However, it can also be easily prepared at home.

    Garam Masala - 400 gm:
    Preparation time: 20 minutes

    Ingredients:
  • Cloves - 40 gm
  • Cinnamon Stick - 50 gm
  • Cumin Seed - 100 gm
  • Coriander Seed - 50 gm
  • Black Peppercorn - 60 gm
  • Brown Cardamom - 40 gm
  • Green Cardamom - 40 gm
  • Nutmeg - 15 gm
  • Bay Leaves - 6


    Method:
  • Dry roast all the ingredients in a non-stick frying pan, stirring continuously. Do this over very low heat to ensure they
    do not burn.

  • When it starts giving out a pungent odour remove from heat and allow it to cool.

  • Grind the whole spices and allow it to pass through a very fine sieve or very fine muslin cloth. Throw away any big
    lumps leaving behind the fine spice mixture..

  • Store this home-made Garam Masala in an airtight container for later use.


    Variation:
    My favourite variation is that of only using three whole spices, i.e. small green cardamom, cloves and cinnamon
    sticks. This is a very popular and commonly used version of Garam Masala in Eastern India.


    Tips:
    For best impact, along with adding Garam Masala while cooking, sprinkle a small portion (1 teaspoon) on top of a
    dish just before serving it on the table!