Garam means hot - hot as in warming. Masala means spices. Garam masala is added to a dish near the end of cooking to brighten up the flavours and aromas before serving. If you search for a recipe for garam masala, you will quickly discover there are as many variations as there are cooks. I decided, for my variation, not to use a lot of exotic ingredients. I took two trips to two different stores to find all the ingredients: one to my local grocery store and one to an Indian grocery. You could probably find everything except the curry leaves and the black cardamom pods at a regular grocery store. Both these ingredients are optional, but it's worth the effort to try to get them. Black cardamom has a very strong, smokey and pungent aroma and flavour, unlike its delicate cousin green cardamom. I have added a very small amount here. If you don't like black cardamom or you can't find it, you can substitute with two or three times the amount of green cardamom. This blend makes a small amount as the spices quickly lose their potency once ground.
makes about 3/4 cup
1/4 cup whole cumin seeds
1/4 cup whole coriander seeds
3 cinnamon sticks
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
10 black cardamom pods
12 dried curry leaves
I would love to know if you tried this recipe and what you thought.
To your health and happiness,
Beans and Rice