Garam Masala
Warm North Indian finishing blend
Garam means warm, and this is a finishing spice rather than a cooking one — added in the last minutes or sprinkled over at the table, where its aroma survives. Fried at the start of a dish, most of it is gone by the end.
No turmeric, no chilli. Those belong to curry powder, which is a different and largely British invention.
Ingredients
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon black peppercorns
- 2 teaspoons green cardamom seeds (from about 20 pods)
- 1 teaspoon black cardamom seeds (from 2 pods, optional)
- 1 teaspoon whole cloves
- 2 cinnamon sticks, broken
- 2 bay leaves
- 1 teaspoon fennel seeds
- 1/2 whole nutmeg, grated
- 1 blade of mace (optional)
Instructions
- Toast all the whole spices in a dry pan over medium heat, shaking constantly, until fragrant and slightly darkened, 3 to 5 minutes. The cumin will pop.
- Cool completely on a plate.
- Grind to a fine powder, then stir in the grated nutmeg.
- Sieve if you want it very fine, regrinding what stays behind.
- Store airtight, away from light.
Notes
- Add in the last 5 minutes of cooking, or sprinkle over at the end.
- Every family has a version. More cinnamon and cardamom for a sweeter blend, more pepper for a sharper one.