Garam masala


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I know, I know, a garam masala recipe when you can just buy one in a pinch so why bother etc, but here’s the thing, this isn’t just any other garam masala. No sir! this is garam masala with its party hat on. It’s the kind of all-inclusive, multi-purpose, dangerously fragrant aromatic that should replace any scented candle inside your home. This deep earth coloured spice melange has a disco-like quality to it which makes each dish that it’s added to get up and sing in full swing and make your taste buds dance.

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The ingredients list though long isn’t out of the ordinary to make something so extraordinary. Black and green cardamom pods, cinnamon, nutmeg, dried bay leaves, star anise, black peppercorns and cloves.

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Ordinarily, you’d only need put these spices in a processor and whizz to a powder but to amplify the flavours and have them announce themselves on a megaphone we need to roast these a bit, only until the oils of all the spices wake up and lose their subtlety. A few minutes on medium-low heat on a hot pan until the combined fragrance hits you. Steadily stir to keep them from catching.

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Once they’ve cooled down we can grind them to a fine powder. It’s best to do it in short burst of pulses.

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There shouldn’t be any lumps.

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Transfer to an airtight container.

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and add it to curries, gravies, roasts, cakes.


Ingredients

Cinnamon sticks: 8gms

Black cardamom pods: 5g

Star anise: 1 in nos

Dried bay leaves: 4-5 in nos

Nutmeg: 1/2 Tsp

Black peppercorns: 15gms

Green cardamom pods: 10gms

Cloves: 10gms



Recipe instructions

Roast the whole spices on a medium-low flame for a minute or two until fragrant. Keep stirring to avoid burning and let them cool.

Process to a fine powder and store in an airtight container.

This multipurpose spice blend can be used in many sweet and savoury dishes for a spicy kick.