Staple Corner: How to Make Your Own Garam Masala (Part 2)

Considering I keep so many staples on hand in my overstuffed kitchen, I was shocked to discover during dinner preparation that I was completely out of garam masala — is a key ingredient in so many Indian dishes. Thankfully, it is easy to make up your own fresh blend, which I have been meaning to do again anyways because the taste is far superior to store-bought blends and it keeps for a few months in a well-sealed jar. This flavorful, dark and rather complex and smoky blend is adapted from my treasured copy of 660 Curries by Raghavan Iyer. Inspired Indian cooks will not want to be without this extensive collection of recipes for legumes, grains, spice blends, appetizers and vegetables. Informative, charming and entertaining, you won't be lacking for ideas if you consult Mr. Iyer's cookbook.

More recipes for homemade garam masala can be found here.

Homemade Garam Masala

Recipe by Lisa Turner From 660 Curries Cuisine: Indian Published on April 29, 2011 A dark, robust and smoky version of the famous warming and fragrant Indian garam masala spice blend Print this recipe Ingredients: 1/2 cup whole dried red chillies, crushed generous handful dried curry leaves 2 tablespoons coriander seeds 1 tablespoon poppy seeds 1 tablespoon black peppercorns 2 teaspoons cumin seeds 1 teaspoon yellow mustard seeds 6 green cardamom pods 2 black cardamom pods 2 whole star anise 2 3-inch sticks cinnamon, broken 1/2 teaspoon ground mace 1 teaspoon sesame oil 1/2 teaspoon asafetida Instructions: In a medium bowl, combine the chilies, curry leaves, coriander seeds, poppy seeds, peppercorns, cumin seeds, mustard seeds, cardamom pods, star anise, cinnamon sticks, mace, and toss with sesame oil. Preheat a frying pan over medium heat. When hot, add the spice mixture and stir and fry for 5 minutes or until the spices darken a few shades. Transfer back to the bowl and let cool. Blend the spices in coffee or spice grinder or in a blender until finely ground. Stir in the asafetida. Store in a tightly-sealed jar away from heat or light for up to 4 months. Makes about 1 cup

Other spice blends you may enjoy from Lisa's Vegetarian Kitchen:
Chat Masala
Sambar Masala
Chana Masala Powder

On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal

Audio Accompaniment: Markus Guentner