Garam Masala

Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is ‘hot (or warm) spice’.

Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not “hot” in the sense that chilies are, but is fairly pungent.

Ingredients:

• 1 tbs. black peppers

• 1 tsp. cloves

• 4-5 large cardamoms

• 4-5 bay leaves

• 3 inch cinnamon stick or equivalent small pieces

• 1-2 tbs. cumin seeds (optional)

Preparation:

1. Grind all ingredients together finely, sieve them to remove any husks/fibres and store in an airtight jar to keep the flavours in.
2. Alternatively, you can dry fry/roast all ingredients lightly in a wok or kadhai, all together or individually. Cool and then grind them all together. This is supposed to give more intense flavour. Personally, I don’t pre -roast them. I feel that the flavour is released and lost well before you come to use it. My mum and others in my family do not roast them either. Remember that in most instances garam masala is sprinkled on top of a hot dish, which is enough to release the flavours.