Considering I keep so many staples on hand in my overstuffed kitchen, I was shocked to discover during dinner preparation that I was completely out of garam masala — is a key ingredient in so many Indian dishes. Thankfully, it is easy to make up your own fresh blend, which I have been meaning to do again anyways because the taste is far superior to store-bought blends and it keeps for a few months in a well-sealed jar. This flavorful, 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|
|Recipe by Lisa Turner|
From 660 Curries
Published on April 29, 2011
A dark, robust and smoky version of the famous warming and fragrant Indian garam masala spice blend
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Other spice blends you may enjoy from Lisa's Vegetarian Kitchen:
Chana Masala Powder
On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal
Audio Accompaniment: Markus Guentner