Cooking Tips – Garam Masala
Garam Masala is a blended mix of warm to hot spices used in Pakistani and Indian cooking. There really is no “correct” spice mix, each house would have their own tweaked family recipe passed down over generations.
Traditional mixes mostly use cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods.
Commercial mixes often include other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, and fennel.
It’s all about getting a taste you find pleasant. If you feel the recipe below does not give enough mouth heat, add some dried chili. If you like a more aromatic mix, dried garlic and ginger powder will add to the nose of the mix.
Cooking Tips – Garam Masala
Makes 1/4 cup
Prep time : 10 minutes
Cooking time : 5 minutes
For conversions, click here to use our handy guide.
Ingredients
2 tablespoon fennel seeds
4 teaspoons ground cinnamon
2 teaspoon ground cardamom
2 teaspoon cracked black pepper
1 teaspoon ground clove
2 bay leaves
Method
Dry-fry ingredients in small frying pan, stirring until fragrant.
Blend or process mixture, or crush using mortar and pestle, until mixture is ground coarsely.
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