Homemade Garam Masala
Garam Masala is a spice mix. Made up of a lot of regular spices mixed together. Actually it is Indian/Pakistani but it can easily be used in other cuisines as well. Many of the same spices are used in Arabic and Mexican cuisine as well. So it is a very practical thing to have in the cupboard as it goes well with a range from foods from Chicken Tikka Masala to tacos ans burritos.
- 2 tbsp whole cumin seeds
- 1 tbsp whole black peppercorns
- 1 tbsp ground cinnamon
- 1 tbsp coriander seeds
- 8 tsp cardamom capsules
- 5-10 cloves
- 2-3 bay leaves
Mix all the spices in a blender or coffee grinder. Blitz until it is turned into powder.
If you don't have a grinder, but have mortar and pestles and the upper body strength of a 19th century black smith, you can use that as well.
Before you use the final spice mix it is best to roast it lightly first. You can do it on a dry pan, but I prefer to put it into the cooking fat that I am going to use anyway.
Some recipes recommends that you roast the spices whole. Before grinding. It is not a good idea if you use a coffee grinder like me. The hot spices has a tendency to stick to the inside of the blender.
Besides, there is not much reason in releasing the aromas, and then put the spice into the cupboard.
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