This post is an important component for many of my recipes. So When I finally got my pictures done for Garam masala, I thought I should do the post asap. But guess what? I forgot to put cloves in the picture!! So please bear with the forgetful me and use cloves as per the recipe and don’t hunt for them in the pictures. For those of you who don’t know what clove is, just Google it and you’ll know exactly what I’m talking about J but otherwise, here is the secret recipe to my Garam masala mix. I am also going to give you the list of recipes from my blog that can be made exceptionally delicious using this mix of spices.
I would encourage you to make your own mix and store it in an air tight container. Use within a few months and then replenish stock.
For a few recipes like Biryani and “Lamb roast in Garam Masala” I would recommend using freshly ground Garam Masala since that it the best way to infuse flavours into the meat. Also, because the main flavours in such dishes, come from these spices.
Ingredients: (for 1/2 cup Garam Masala)
Cinnamon stick- 1 stick 3inches long
Cloves- 1 tablespoon
Fennel seeds- ¾ tablespoon
Cumin seeds- ½ tablespoon
Star anise- 1 whole
Mace- 3 strands
Nutmeg- 1 whole crushed
Black Peppercorns- 1 teaspoon
Fenugreek seeds- ¼ teaspoon
Green Cardamom pods- ½ tablespoon
1. Clean grinder and dry it off any moisture.
2. Crush nutmeg, star anise and cinnamon.
3. Mix with other spices. Do this part by part.
4. Grind to fine powder.
5. Store in clean, dry, air tight container.
Tips n Tricks:
· Don’t attempt to grind the whole thing at one go, the grinder will overheat.
· Do the grinding part by part. Then mix the powder evenly.