Recipe and Directions from http://awoodennest.blogspot.com/2011/04/garam-masala.html.
This recipe inspired me to review my spices. I buy whole and create my own mixes due to the fact of intolerance to MSG. Sourcing the whole spices is easy here http://wp.me/pCXLD-BB I have added my notes about changes and or substitutions. Please Visit A Wooden Nest. Brighten your monday a little.
1 2-inch stick of cinnamon, broken up
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon cardamom seeds *used whole green pods
1 tablespoon black peppercorns *used melange (pink, white, green, and Black)
1/2 teaspoon whole cloves
1/2 teaspoon grated nutmeg fresh
1/4 teaspoon saffron (optional) *substituted Tumeric
Preheat a dry, heavy-bottom skillet over medium heat.
Break the cinnamon stick into small pieces, and add to a small bowl or ramekin, along with the cumin seeds, coriander seeds, cardamom seeds, peppercorns, and cloves
Once toasted, remove the spices from the heat, and transfer back into the bowl to cool. Once room temperature, add the nutmeg and the saffron, and transfer to a coffee or spice blender to grind into a fine powder.
Store in an airtight container for up to 3 months.
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