Garam Masala (Indian Spice)|
Basic Garam Masala (Indian Spice)
2 Cinnamon sticks
3 Bay leaves
40 g (1 1/2 oz) cumin seeds
25 g (1 oz) coriander seeds
20 g (3/4 oz) green or black
20 g (3/4 oz) black peppercorns
15 g (1/2 oz) cloves
15 g (1/2 oz) ground mace
This is a version of the most common type of garam masala used throughout
Uttar Pradesh and the Punjab, which goes well with onion-based sauces for
meats and poultry. It is a spicy, pungent blend. Change the proportions to
suit your taste and the dish.
Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy
frying pan and after 2-3 minutes put in the whole spices. Dry roast over a
medium heat until the color darkens, stirring or shaking the pan frequently
to prevent burning. Leave to cool, then grind and blend with the mace. In
an airtight container, the mixture will keep for 3-4 months.
* To make a mild and subtle Moghul Masala, use only green cardamoms,
cinnamon, black peppercorns, mace and a few cloves.
* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds
* For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms,
black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds,
chilies and ground turmeric, and double the amount of coriander seeds.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615
by "Mary Spyridakis"
on May 16, 97