Garam masala recipes are like any other recipe. Every single one is different. The one thing unifies them is that they all taste better from fresh, toasted spices ground at home, rather than purchased from a grocery store. Grinding your own spice blend also affords the home cook the ability to tailor the blend to his or her palate. If you prefer a smokier spice, increase the cumin. If you prefer savory sweet spices, increase the cinnamon or nutmeg.
This blend has a greater emphasis on cinnamon, nutmeg and ginger than some other recipes. Create it as is, or substitute spices or amounts to create your own blend. Many of the whole spices listed below must be obtained from an Indian market or through the Internet. Green cardamom pods, cumin seeds, coriander seeds, caraway seeds, black peppercorns, whole cloves, whole nutmeg, cinnamon sticks, bay leaves, ground ginger and saffron should be readily available at a grocery store. However, black cardamom pods and mace blades may be harder to find. If all else fails, the many internet-based spice shops can have whole spices at your door in under a week.
This recipe makes a generous cup of garam masala.
Garam Masala Ingredients
- 10 black cardamom pods
- 40 green cardamom pods
- 1/4 cup cumin seeds
- 1/8 cup coriander seeds
- 1/8 cup caraway seeds
- 3/4 tablespoon black peppercorns
- 1 tablespoon whole cloves
- 2 2-inch cinnamon sticks, broken into smaller chunks
- 1 whole nutmeg, smashed
- 1/2 tablespoon mace blades
- 4 bay leaves, crushed
- a pinch of saffron threads
- 1 tablespoon ground ginger
Directions
- In a medium non-stick skillet over medium heat, toast the black cardamom pods. Stir them frequently. They should plumpen over a few minutes time. Once plumped, cool them until they can be touched.
- While they are cooling, add the green cardamom pods to the same skillet and toast until plumped and spotty. When the black pods are cooled enough, crack them open with your hands and remove the seeds. Reserve the seeds in a bowl and discard the husk.
- When the green pods are toasty, add them to the bowl with the black cardamom seeds.
- Return the skillet to the heat and add the cumin seeds, coriander seeds, caraway seeds, peppercorns, cloves, and cinnamon stick bits. Toast until fragrant, stirring often. The seeds will darken, and it will only take a few minutes.
- Move the seeds from the skillet to the bowl with the cardamom.
- Reduce the heat to low. Place the smashed nutmeg, the crumbled bay leaves, the mace, and the saffron threads into the skillet. Toast gently until fragrant and the leaves become crisp. Remove to the bowl with the remaining spices.
- Finally, toast the ginger over low heat until it becomes fragrant, not more than 2 minutes, and then transfer to the bowl of spices.
- While still warm, mix the spices together and grind in a spice grinder or small food processor until the consistency is a fine powder.
Let the spice mixture cool completely and store in an airtight container for up to three months. Garam masala can also be frozen for up to six months. Use in sauces, to spice meats, or even to add a kick to baked goods!
Alia Luria - Alia Luria began her career as a web designer and developer in 1997. She worked for a series of internet-based companies and experienced ...
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