After writing about potato curry, someone asked about my garam masala. It is indeed a mixture that varies from kitchen to kitchen (and one of the reasons trying out new Indian restaurants is such an adventure), but here is one I like. (The photo to the right shows black peppercorns, but I don't use them in my garam masala, because they tend to overwhelm the other spices when stored. It's easy enough to add freshly ground pepper as you're cooking.)Garam Masala
Makes about 4 tablespoons
Ingredients
1 tablespoon cardamom seeds
1 2-inch cinnamon stick
2 teaspoons cumin seeds (black cumin if you can find it)
1 teaspoon whole cloves
1/2 nutmeg
1/2 teaspoon dried coriander seeds
1 piece star anise
1 long bay leaf
Instructions
Roast all the spices lightly on low-flame for about 2 minutes. Grind them to a powder in a clean, dry spice grinder. Store in an airtight glass jar in a dark, cool, dry place.
Here's my garam masala recipe:
ReplyDelete25 Black cardamom pods
3 tablespoons ground cloves
2 tablespoons ground cinnamon
2 tablespoons ground black pepper
1 tablespoon ground white pepper
Grind cardamom pods in a coffee grinder until powdered. Pass through a sieve and discard husk. Place with cinnamon, cloves, and pepper in a small non-stick skillet. Roast over medium heat until heated through, about 30 to 40 seconds. Let cool completely.
Thanks, Padre... sounds good and spicy.
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