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Apr 2010 13

Many Indian recipes call for a highly flavourful spice mixture (masala) known as garam masala. Garam masalas vary from region to region and from chef to chef. There is no single standard formula, but the general idea is that all of the spices blend together evenly and harmoniously – no single spice stands out as a prominent flavour.

The following is my father’s garam masala recipe, and can be used in any dish calling for garam masala. Ideally, you would use whole spices and grind them up together in a small coffee grinder. But, since we don’t live in an ideal world, it’s fine to use pre-ground spices and just mix them together. (Let’s not be too hard on ourselves.) And, of course, I’ll show you how you can use your masala (after the recipe).

You will need:

2 tbsp black pepper
2 tbsp cumin
2 tbsp ground coriander
2 tsp cayenne pepper
2 tsp cinnamon
2 tsp ground cardamom
1 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp anise seed (if available)

Mix and/or grind spices together and store in an airtight container or a ziplock bag.

Makes about 8 tbsp of masala

Now, what to do with your freshly prepared garam masala, you ask? Why, make a curry, of course! I suggest you try a cauliflower curry using the method and recipe in a brief introduction to curries. Just use fresh, cut-up cauliflower florets in place of the chickpeas, and cover the pot to steam the cauliflower when you add it to the spices. I like to tear up pieces of whole wheat tortillas (a fab stand-in for chapati) and use it to scoop up the curry. (In this case, I will gleefully eat with my hands.)

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1 comment

  1. Evan Heltay says:

    This is great addition to the site. I love masala!

Your thoughts?