GARAM MASALA: Not all are created equal

GARAM MASALA: Not all are created equal

Garam Masala is the lifeblood of curries,masalas and all beautiful foods Indian. But one size does not for all and as colorful as India is, so are the garam masalas. They are specific to regions, to towns, to families even. So before you try out the Tikka Masala dish on this blog, make your own garam masala.... trust me you will never look back.

• 3 1/2 Tbsp ground cardamom   
• 2 1/2 Tbsp cinnamon 
• 1/2  tsp grated nutmeg 
• 3 Tbsp ground cloves 
• 3 Tbsp coarse ground black pepper 
• 1 Tbsp ground cumin 
• 1 1/2 tsp ground coriander 

1. Add all your spices (preferably freshly ground as it will be most fragrant such as Raw Spice Bar) to a dry pan or skillet and cook on medium heat, stirring frequently until the spices become fragrant and they start to slightly brown. Be careful to not let them burn (it should take no more than 2-3 minutes). 

2. Let your garam masala cool before adding it to a covered container to use within 2 months.
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4. Pro-TIP: experiment with your spices to create your personal garam masala.
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