Staple Corner: How to Make Your Own Garam Masala ( Part 2 )

Considering I keep so many staples on hand in my overstuffed kitchen, I was shocked to discover during dinner preparation that I was out of garam masala which is a key ingredient in many Indian dishes. Thankfully, it is easy to make up your own fresh blend, which I have been meaning to do again anyway because the taste is far superior to store-bought blends and it keeps for a few months in a well sealed jar. This flavourful dark and rather complex and smoky blend is adapted from my treasured copy of 660 Curries by Raghavan Iyer. Inspired Indian cooks will not want to be without this extensive collection of recipes for legumes, grains, spice blends, appetizers and vegetables. Informative, charming and entertaining, you won't be lacking for ideas if you consult Mr. Iyer's cookbook.

More recipes for homemade garam masala can be found here.

Homemade Garam Masala

1/2 cup of whole dried red chillies, stems cut off and crumbled
a generous handful of dried curry leaves
2 tablespoons of coriander seeds
1 tablespoon of poppy seeds
1 tablespoon of black peppercorns
2 teaspoons of cumin seeds
1 teaspoon of mustard seeds
6 green cardamom pods
2 black cardamom pods
2 whole star anise
2 cinnamon sticks (about 3 inches long and broken into bits)
1/2 teaspoon of ground mace
1 teaspoon of sesame oil
1/2 teaspoon of asafetida

In a medium bowl, combine the chilies, curry leaves, coriander seeds, poppy seeds, peppercorns, cumin seeds, mustard seeds, cardamom pods, star anise, cinnamon sticks, mace and toss with sesame oil.

Preheat a frying pan over medium heat. When hot, add the spice mixture and stir and fry for 5 minutes or until the spices darken a few shades. Transfer back to the bowl and let cool.

In batches, blend the spices until finely ground. Stir in the asafetida. Store in a well sealed jar for up to 2 months for optimal taste.

Yields roughly 1 cup.

Other spice blends you may enjoy from Lisa's Vegetarian Kitchen:
Chat Masala
Sambar Masala
Chana Masala Powder

On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal

Audio Accompaniment: Markus Guentner