I never use the bought Garam Masala, but make small quantities as I need it, as it soon loses its aroma and flavour. It will keep a couple of weeks if stored in an airtight container.
Ingredients for Garam Masala
It should be made predominantly from ‘expensive spices’, such as the following:
- Cardamom (black and green)
- Cinnamon stick
- Fennel seeds
- Bay leaf
You can also use some ‘everyday spices’ such as
- black peppercorns
- cumin seeds
- coriander seeds.
- Heat the whole spices gently in a heavy saucepan, until they release their aroma, and begin to colour.
- Allow to cool, and grind in a spice-grinder or pestle and mortar to a fine powder. ( I don’t bother shelling the cardamoms.)
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