I’ve been pretty dissatisfied with the (admittedly few) garam masala mixtures I purchased (from admittedly Western/Eurocentric vendors). I think I’ve hit upon a good spice combination here. My version is sweetly aromatic with nutty overtones. Use in sauces, baking, rubs, and of course, curries. Adapted from Show Me the Curry and Serious Eats.
I use whole spices; they will be ground after roasting (most of) them in a pan. This yields about 1/2 cup, which I store in a small jam jar. Because it’s a small amount, I use a digital scale; for accuracy, and if you have access to one, try using a jeweler’s scale.
Ingredients
- 6 grams cinnamon stick
- 6 grams cloves
- 3 grams black cardamom pods
- 3 grams green cardamom pods
- 3 grams star anise
- 3 grams black peppercorns
- 6 grams coriander seeds
- 6 grams cumin seeds
- 3 grams black cumin seeds (a.k.a., kala jeera; but not to be confused with nigella or kalonji)
- 3 grams fennel seeds
- 3 grams fenugreek seeds
- 4 grams dried rose petals
Method
- Roast the larger spices over low-medium heat until fragrant: cinnamon, cloves, both cardamoms, star anise, and peppercorns.
- Spread them out on ceramic or glass plate to cool.
- Roast the remaining, smaller spices—except for the rose—again, until fragrant.
- Again, spread out on a plate to cool.
- When completely cool, lightly crush the cinnamon, black cardamom, and anything else more that 1cm (1/2 inch) long (or wide).
- Mill the spices and rose in batches, into a powder. One of those small electric coffee grinders works nicely. It won’t be as fine as store-bought spices, but that’s okay! I use a strainer to remove larger bits, which I run through the mill again.
- Store in an airtight container, preferably glass.
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