Garam Masala is a very important Indian spice mix, the recipe changes from region to region within northern India and can be varied according to family tradition and recipe passed from generation to generation.
Mine has green cardamom, fennel seeds and royal cumin .
Once you taste the difference that this simple powder makes in your cooking, especially for grilled or pan seared meats and veggies, you will find its worth the investment of making it on your own at home.
Garam Masala should always be added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.
Makes about 3/4 cup
· A 1-inch piece cinnamon stick, broken into pieces
· 2 bay leaves
· 1/4 cup cumin seeds
· 1/3 cup coriander seeds
· 1 tablespoon green cardamom pods
· 1 tablespoon whole black peppercorns
· 2 teaspoons whole cloves
· 1 dried red chile/ optional
· 1/4 teaspoon freshly grated nutmeg
Heat the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 to 3 minutes. Transfer to a morter & Pestle, spice grinder or coffee mill, add the nutmeg and grind until powder fine. Store in an airtight container for up to 4 months.