Garam Masala is an Essential Ingredient for Many Indian Curries
I first posted this garam masala recipe back in 2011. Today I’ve decided to update it a little and supply a few more photographs. This is my everyday garam masala. It’s the one I use for almost all of my recipes.
That said, there are many more spice blends to come. Consider this a generic recipe that is good to have on hand and will work well in all curries. Some spice blends are better with certain curries and marinades than others, however so I will be posting them too.
Every good Indian restaurant seems to have their own special garam masala. I’ve seen so many made during my visits to Indian restaurants around the UK. Some have as few as five different spices while others include up to twenty.
Good quality whole spices are essential. So is the way you roast them. For best results, you will want to roast each spice type on its own as I’ve done here. The reason for this is that different spices roast to perfection in different amounts of time.
That’s really just being technical though. If you are short on time, just roast your spices together. That’s what I normally do. As I’m planning a special dinner for guests this weekend, I’ve decided to go all out and do things the proper way.
- Roast each different spice type in a dry, non-stick frying pan until they become warm and fragrant. To save time you can roast all the spices together but individually is best.
- Place the roasted spices in a bowl to cool completely.
- When all of your spices have been toasted and cooled, place them in a good quality spice grinder and grind to a fine powder.
- You could use a pestle and mortar but it is difficult and time consuming to grind to a fine powder.
- Place the garam masala powder in an air-tight container in a dark place and use as needed. Use within three months as the spices will begin to lose flavour.