Garam masala is made by grinding or pounding dried spices together. Thought it is probably the prototype of the spice blend known in the west as “curry powder”, a garam masala is made at home and every cook has her own ideas about which spices should be included and in what quantity.
To make about 1 ½ cup
- 5 three-inch pieces cinnamon stick
- 1 cup whole cardamom pods, preferably green cardamoms
- ½ cup whole cloves
- ½ cup whole cumin seeds
- ¼ cup whole coriander seeds
- ½ cup whole black peppercorns
Preheat the oven to 200°. Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layers in a jelly-roll pan or large shallow roasting pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture two or three times with a large spoon. Do not let the spices brown or burn.
Break open the cardamom pods between your fingers or plate them one at a time on a flat surface and press down on the pod with the ball of your thumb to snap it open. Pull the pod away from the seeds inside and discard it. Set the seeds aside.
Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.
Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.
Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder. If the machine clogs and stops, turn in off, stir the spices once or twice, then continue blending. As each cupful of spices is ground, transfer it to a jar or bottle with a tightly fitting lid.
Garam masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 or 6 months.
by : inforesep