Ground spice mix
Instructions:
- There is more than one version of garam masala, some only using fragrant spices and others including pepper. A freshly made garam masala is so superior to any commercial variety that I strongly urge the keen cook to make some and store it airtight and out of direct sunlight. It will keep its flavor and fragrance for months.
- 4 tablespoons coriander seeds;
- 2 tablespoons cumin seeds;
- 2 teaspoons whole black peppercorns;
- 2 teaspoons cardamom seeds;
- 4 small cinnamon quills;
- 1 teaspoon whole cloves;
- 1 whole nutmeg.
- In a small pan roast separately the different seeds until they smell fragrant, shaking the pan or stirring constantly. The larger seeds such as coriander will take longer than the slender seeds of cumin. As soon as each one is done, turn onto a plate to cool.
- After roasting, peel the cardamom, discard the pods and use only the seeds. Roasting not only brings out the flavours but also makes the spices easier to grind. Put all the spices except the nutmeg into a blender and grind to a fine powder, or pound in a mortar and pestle. Finely grate the nutmeg and mix in. Store in an airtight container.
- Note: To peel cardamom pods, first bruise them with the pestle so they split, making it easier to do this chore without ruining your nails.