Garam masala is a mixture of spices found commonly in Indian, Pakistani and Bangladeshi cuisine. The ingredients that make up Garam masala vary from country to country and region to region. Don’t be tempted to cut corners by buying Garam masala from the supermarket. Take the time to make it from scratch (using fresh spices, not ones which have sat in your pantry for years) and you will never look back. Roasting each of the spices individually allows the release of flavours and aromas which soon fill the air with a deliciously heady scent. Using homemade Garam Masala results in dishes with a richer, fuller, more complex flavour.
4 tbsp coriander seeds
2 1/2 tbsp cumin seeds
1 1/2 tbsp black pepper corns
2 1/2 tsp cardamom seeds
4 x 7.5 cm cinnamon sticks
1 tsp whole cloves
1. Roast each spice (except for the nutmeg) separately in a hot pan.
2. Blend all roasted spices together to a fine powder.
3. Lastly grate in the nutmeg.
4. Store in an airtight container