Garam Masala (Curry powder)
Adapted from The Curry Guy
Garam masala is a versatile and popular spice blend used in a variety of Indian dishes, including curries, soups, stews, and rice dishes.
Ingredients
1.5 tbsp (10g)Coriander Seeds
1.5 tbsp (12g) Cumin Seeds
1.5 tsp (5g) Black Peppercorns
1 tbsp (4g) Fennel Seeds
0.75 tsp (2g) Cloves
1.5cm piece Cinnamon or Cassia Bark
1 dried Bay Leaf
5 green Cardamom Pods
1 large piece of Mace
Method
Crush the cardamom pods to release the seeds, smash the cinnamon into pieces and tear the bay leaf apart.
Place all the spices in a large frying pan.
Toast over a medium heat while moving them constantly (shaking the pan).
Continue until the spices are warm to the touch and fragrant. Do not allow them to smoke or they will turn bitter.
Transfer the roasted spices to a plate to cool down.
Once cooled, place in a spice grinder or pestle and mortar and grind to your liking (we prefer a coarse powder).
Place the garam masala powder in an air-tight container in a dark place and use as needed.
Notes
For best results, use your garam masala the day you roast and grind the spices. Because of the roasting process, the spices tend to lose their flavour fairly quickly.