Garam masala
This foundational Indian spice blend is easy to make at home, and tastes even better with freshly ground and toasted spices. This recipe needs a spice grinder to break down the mace blades and bay leaves.
Ingredients
Metric
Imperial
- 1 tsp fennel seeds
- 1/2 cinnamon stick
- 2 blades of mace
- 1 tsp green cardamom seeds, from about 20 pods
- 2 cloves
- 2 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tsp black peppercorns
- 1 tsp white peppercorns
Equipment
- Spice grinder
Method
Toast the spices in a dry frying pan until they are fragrant and slightly darker in colour, taking care not to burn them – move them around fairly constantly with a wooden spoon or toss the pan to ensure they are evenly toasted and don’t catch
- 1 tsp fennel seeds
- 1/2 cinnamon stick
- 2 blades of mace
- 1 tsp green cardamom seeds, from about 20 pods
- 2 cloves
- 2 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tsp black peppercorns
- 1 tsp white peppercorns
Transfer to a spice grinder and grind to a powder
The garam masala can be stored in an airtight container for up to six months
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