Bee Gill I love making my own Garam Masala and tailor it to the dish I am creating. It’s not difficult and you will be very nicely surprised at the difference to one you make yourself and the shop bought variety which is usually pretty standard. The video below is helpful for those of you that would like to give this a go. I have a Spice Warmer which you can buy from the internet, they are a pretty handy gadget, alternatively, any non-stick pan works just as well. I grind it in my pestle but you can also grind it by placing it between a couple of sheets of kitchen towel and rolling over it with a rolling pin.
I make a Masala from scratch for a lot of my dishes – it doesn’t take long at all and as most dishes don’t require it to be added until the end of the cooking process – it can easily be put together whilst the dish itself is cooking. Take a look through all the information I have put together around each spice in the Spice Box – and think about what would work well with the dish you are creating, what do you think would accentuate the flavours already in the pan. Then go create your own Garam Masala!
Ingredients
1 cup cumin seeds
1 cup coriander seeds
1 teaspoon cloves
1 large cinnamon stick
1 teaspoon black peppercorns
1 teaspoon seeds from black cardamom
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