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.
Garam masala
Photographer: Emma
INGREDIENTS
—
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 nutmeg
METHOD
—
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
ABOUT
This Blog Is Born Of The Passion Of A Group Of Friends Here At Fisher & Paykel. Ardent Lovers Of Food And Cooking, We Want To Inspire Our Readers, Share Our Recipes And Impart Knowledge.
RECIPES
INGREDIENTS
© Fisher & Paykel Appliances Limited. All writing and photography are © Fisher & Paykel 2018 unless indicated otherwise. All rights reserved.