Friday, July 31, 2009

Mmmm. Homemade Garam Masala.

It's ridiculous how easy it is to make this marvelous spice blend from India. Especially since the stuff that goes in it are spices I count as staples in my kitchen.

Tools needed:
* bowl
* a well-seasoned cast iron skillet
* mortar and pestle OR coffee grinder
* jar or zip close storage bag

* 4 tsp cardamon seeds
* 2 tsp whole cloves
* 4 tsp black peppercorns -- any other color will affect flavor
* 3 Tbs cumin seeds
* 3 Tbs coriander seeds
* 2 cinnamon sticks, roughly crushed

If your skillet is not well-seasoned, grease the cooking surface lightly with an oil with a high smoke point (I like safflower oil) or ghee.

Mix the spices in a bowl so they have even distribution when they're placed in the skillet. Heat the skillet while you're tossing the spices together; it doesn't have to be super hot. Toast the spices in the skillet on medium heat for about 10 minutes. Watch to make sure they don't scorch. Give the skillet a shake now and again, to keep the spices from sticking to your skillet.

Once the spices are browned, return them to the bowl to cool. They ought to be very aromatic at this point: your house will smell like a curry potpourri.

After the spices have cooled to room temperature, grind them finely in either a coffee grinder or mortar and pestle. It's a good idea to do this in many increments of small quantities rather than all at once. Transfer each little batch to a glass jar or storage bag.

Keeps well in the freezer.


* in a wide variety of Indian and Pakistani dishes;
* add to canned chicken meat with mayonnaise, spread on bread with sliced tomato for a great sandwich;
* 1 1/2 Tbs + 4 oz. cream cheese + 4 oz. plain yogurt = YUM on a pita chip or cracker.


Labels: , , , , ,


Post a Comment

Links to this post:

Create a Link

<< Home