Reproduced from MamtasKitchen.com, with permissionGaram masala is used to add flavour to many Indian dishes. Mum’s recipe is based on how she saw her mother making it; the choice of spices and amounts of each spice vary from family to family. This version is quite strong so use only a little at a time; mum’s recipes usually specify less garam masala than is generally recommended because hers is quite intense and fresh. As spices lose some of their most volatile flavour molecules on grinding, it is better to make small amounts at a time, use within a few weeks, and make more as needed. As it is often cheaper to buy larger bags of whole spices, these can be stored in the freezer to retain freshness.
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Ingredients
1tbspblack peppercorns
1tspwhole cloves
4-5largewhole brown cardamoms
4-5dry bay leaves
10cmcinnamon stickor equivalent amount of cassia bark
Optional:
4-5whole green cadamoms
2tspground mace, or half a nutmeg, freshly grated
1-2tbspcumin seeds
Instructions
Grind all the ingredients together.
Sieve to remove coarse particles, fibres and husks.