Simple Garam Masala

Many Indian and East Asian recipes use a garam masala.  Your choice of masala can greatly influence the taste of a dish.  Here’s a simple garam masala recipe that works great with most curries.

Ingredients

• 6 heaped tablespoons coriander seeds
• 6 heaped tablespoons cumin seeds
• 4 heaped tablespoons fennel seeds
• 5 teaspoons black peppercorns
• 3 teaspoons cloves
• 3″ piece cassia bark or cinnamon
• 20 curry leaves or 5 bay leaves
• 20 green cardamom pods
• 2 large pieces of mace

Method

Place the spices on a tawa or a large flat frying pan and roast over a low heat, stirring frequently while they toast.  Do not let them burn.

Place the roasted spices in a bowl to cool completely.

Grind to a fine powder in a spice grinder, or use a mortar and pestle.  A spice grinder will make life a lot easier at this stage.

Store in an airtight container in a dark, preferably cool, place.  Use within 3 months.