Garam Masala
The literal meaning for garam masala is hot spice; hot meaning pungent but not spicy like chiles. You can buy of-the-shelf garam but it tends to contain large amounts of the not so expensive spices and they do not keep well. This recipe uses fresh, whole spices in the right proportions.
In addition to using in recipes calling for commercial curry powder, I use this as a rub on meats and fish for the grill.
1 T fenugreek seed
1 T cumin seed
1T yellow mustard seed
1T coriander seed
1 t cardamom seed
1t whole black pepper
1/2 t red pepper flakes
toast seeds in dry skillet until fragrant and lightly browned.
remove from heat and add:
1 t dry ginger
1/2 t ground cloves
1 t cinnamon
1T ground turmeric
when cool grind to a powder in coffee mill or spice grinder.
stored in an airtight container in a cool, dark place, the spices will last several months.
Date: December 30, 2009
Categories: recipe