How to Make Garam Masala
Garam masala is a hot mix of flavors in Hindi. It is a mixture of ground spices used in Indian curries, usually mixing cinnamon, roasted cumin, cloves, nutmeg and (at times) dried red chile peppers. As instant garam masala can't hold its aroma for long, individuals typically make their own. This is the method of preparing fresh garam masala before preparing any Pakistani dish.
· 1 tsp whole cloves
· 3 - 4 bay leaves
· 2 green cardamom pods
· 4 black cardamom pods
· 12 black peppercorns
· 1/2 freshly grated nutmegs
· 6-7cm acacia bark; for a woody, bittersweet flavor. They are easily available in Asian
1. Using the back of a spoon or spatula, crush 4 black and 2 green cardamom pods till they separate. Eliminate the seeds from the pods and throw away the empty pods.
2. Mesh 1/2 new nutmeg cloves, barely to get a tablespoon.
3. Heat a non-stick frying pan on low to medium heat. Put 1 tsp of whole cloves, 3-4 bay leaves, seeds of 2 green and 4 dark cardamoms, 12 dark peppercorns and split up the acacia bark into the pan.
4. Mix for around 30 seconds to release the aromas of the spices.
5. Take off the pan from the heat, and put in the ground nutmeg. The nutmeg will burn quickly if the pan is very hot, as it is now powdered. Stir slowly and regularly to prevent charring. The nutmeg will begin turning brown.
6. Pour contents of the pan into a spice grinder or a mortar and pestle or a spotless espresso processor (if spice grinder is not available). However a spice grinder will offer higher consistency and texture.
7. Make a nice, smooth powder by grinding the mixture.
For more information click here National spice mixes.