GARAM MASALA
MAKES 170G, 18 TBSP, 1½ CUPS
6 tbsp coriander seeds
6 tbsp cumin seeds
5 tsp black peppercorns
4 tbsp fennel seeds
3 tsp cloves
7.5cm (3in) piece of cinnamon stick or cassia bark
5 dried Indian bay leaves (cassia leaves)
20 green cardamom pods, lightly bruised
2 large pieces of mace
Roast all the spices in a dry frying pan over a medium-high heat until warm to the touch and fragrant, moving them around in the pan as they roast and being careful not to burn them.
If they begin to smoke, take them off the heat. Tip the warm spices onto a plate and leave to cool, then grind to a fine powder in a spice grinder or pestle and mortar.
Store in an airtight container in a cool, dark place and use within 2 months for optimal flavour.
GLOSSARY of Spice (By Ben FORTE)
Garam Masala is a very aromatic blend and is used during cooking as well as a garnish, I often sprinkle it lightly over dishes at the end for a little hit of flavour!I looked it up and “Garam” actually means “heating the body” the spices are believed to elevate body temperature in Ayurvedic medicine. You can buy it in supermarkets or you could even start making your own blend like we all do with rubs. Here are the typical ingredients; black and white peppercorns, cloves, cinnamon, nutmeg, cardamom pods, bay leaf, cumin, coriander and fennel seeds.
Ghee features heavily in Indian cooking and it is basically clarified butter. When I first started making Indian dishes it was quite hard to find so I always just used butter but these days you can find it in most good supermarkets. You could make your own by melting butter gently then pouring through some muslin and discarding the solids.
Turmeric is from the same family as ginger. When ground it’s a really bright yellow aromatic powder obtained from the rhizome of a plant. It is used for flavouring and colouring in cooking and it you have ever spill it anywhere or got it on your hands you will see why it was formerly as a fabric dye.
Cumin is most commonly used in its powdered form, which is a ground down version of the dried seeds. The plant itself is actually a member of the parsley family. Cumin helps to add an earthy and warming feeling to food, making it essential in certain stews and soups, as well as curry and chilli. It is also often used as an ingredient in some pickles and pastries.
Cardamom has a strong, unique taste, with an intense aromatic fragrance, I think you either love it or hate it! Black cardamom has a distinctly more smokey flavour so works well in BBQ rubs, though some say it has a coolness similar to mint. Green cardamom is one of the more expensive spices, but very little is needed to impart flavor. It is best stored in the pod and ground when you need it as when exposed or ground the seeds quickly lose their flavor.
Spice Mixes
Recipes by dan toombs
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