Recipe

Garam Masala Recipe

Accompanying Update: How to Use Spices

Garam masala is a great spice blend that enhances savory dishes. Indian in origin, garam means "warm" and masala means spice blend. While curry is a masala of southern India, garam uses more warming spices as it is of northern--and colder--India.

I toast the spices to release their flavor and extend their shelf life; this step is, however, optional.

Add garam masala while sautéing or simmering other ingredients. Or, add it at the end as a finishing touch, like paprika or black pepper.  
Prepare masala every three or four months as it declines with age.

Makes about 1/2 cup

1/4 cup cumin seeds
2 tablespoons coriander seeds
1 1-inch cinnamon stick, broken into pieces
2 teaspoons black cardamom seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves

Pan-toast the spices in a heavy skillet over low heat for 5 to10 minutes or until they become aromatic. Stir as needed.

Using a rolling pin, crush the cinnamon stick into smaller pieces. Grind all the spices in an electric coffee mill, spice grinder or mortar and pestle until they are reduced to a fine powder. Pass grounds through a fine sieve and discard coarser particles. Store in a tightly covered container in a cool pantry.

Variation:  Add one or more of the following ingredients to your taste:  dried whole chilies, black cumin seeds. fennel seeds, mustard seed or bay leaves. Once the blend is toasted, ground nutmeg may be added.

May you be well nourished,

Rebecca Wood