Garam Masala

I once did a curry cooking course with Mr Ali, of the  fame. The most important thing I learnt was “make your own garam masala”.  A few people have asked for my recipe, and here it is:

  • 5 parts coriander seed
  • 5 parts cumin seed
  • 3 parts mustard seed
  • 1 part de-shelled black cardamom
  • 1 part de-shelled green cardamom
  • 1 part fenugreek seed
  • 1 part fennel seed
  • 1 part caraway seed
  • 1 part cinnamon bark

Put all in a heavy saucepan and toast on a high heat until the coriander and mustard seeds are popping nicely, shaking or stirring so that the seeds don’t burn. Allow to cool, then grind.

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