Garam Masala
 
 

Dry fry all of the indredients individually in a hot pan being careful to not let them color. Pour them out onto a plate and let cool completely and then grind in a coffee grinder into a fine power, or use a mortar and pestle.


2 tablespoons cumin seeds
1 tablespoons coriander seeds
2 teaspoons black peppercorns
1 teaspoons cloves
2 cinnamon sticks
8 dried bay leaves
1/2 nutmeg
10 green cardamoms
6 large black cardamom pods (optional)

Garam masala is a blend of ground spices common in Indian, Bangladeshi and Pakistani cuisine, whose literal meaning is 'hot (garam) spice (masala)'.

There are many variations of Garam Masala, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander seeds, bay leaves, star anise and fennel seeds. it is often added at the end of cooking, so that the full aroma is not lost.

Keep in mind the recipe is authentic but like many other Indian spice blends every household has their own way of making it.
Uses in Cooking: Possible Substitutes:

Whole garam masala is used more in north Indian cooking, especially meat dishes. These are fried in hot oil or ghee before other ingredients such as meat, onions, garlic, or ginger are added. Heating these spices releases a wonderful aroma that fills your house and stimulates appetites.

Ground garam masala is usually added at the end of cooking or may even be added to a dish after serving.

 
How it comes:

Garam Masala will keep about 2 months but generally does not store well and should be made often from fresh or whole spices and ground when needed.

There are of course hundred of prepared mixes available.

  
Other Uses:
 
 
copyright 2009 bill rubino