Garam masala is a fragrant Indian spice blend used to finish curries, dals, vegetables and rice dishes. The exact ingredients vary by region and household, so a fresh homemade blend can be adjusted to suit your cooking.
Core spices
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 4 green cardamom pods
- 1 black cardamom
- 1 small cinnamon stick
- 4 cloves, 6 black peppercorns and 1 bay leaf
How to make it
- Dry-roast the whole spices in a pan over low heat until aromatic; do not let them darken.
- Cool completely, then grind to a fine or slightly coarse powder.
- Store in an airtight jar away from heat and light.
How to use it
Add a small pinch near the end of cooking to preserve its aroma, or use a little earlier when you want the flavour to mellow into a sauce. It works especially well in chickpea curry, paneer dishes, roasted vegetables and pulao.
Storage and substitutions
For the best flavour, make a small batch and use it within two months. If a spice is unavailable, keep the blend balanced rather than adding a large amount of one substitute.
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