14 May 2011

Want a Curry? Make your own Garam Masala

Why would I want to make my own garam masala I hear you ask. Well, garam masala is not available where I live so I thought I would try to make my own as I could get hold of most of the spices individually. It actually turned out to be the best thing I've ever discovered as far as curry making goes, the freshly roasted and ground spices taste so much better than the ready mixed-packets you can buy and this makes such a difference with the dishes you cook with it. And the best thing about it is that it is so easy to do.




In a dry frying pan (no oil!) add the following spices and dry fry for a good few minutes. The spices will give off aromas so fry them until you can smell them well and they are starting to take colour.







You can use powdered versions of any of these but the best result will be from dry frying these whole spices.

Once they are roasted and filling up the house with that lovely smell, throw them all in to a spice grinder or a blender (this is what I do) and blend until all the spices are powered. Make sure that there are no big parts of any of the spices left in the mix.



Transfer the mixture in to an airtight jar and use within a month or so for the best flavour. Also, it's probably best to keep it away from light, particularly direct sunlight if you can. Make sure the lid is air tight.



Try adding half a teaspoon or so to some lentils and see how much difference this mixture can make.

23 comments:

  1. Best quote from Frankie Boyle on vegetarian food:

    "There is a vegetarian option. You can F*** off."

    In all seriousness though, I think you've bucked the trend with this recipe - it actually looks tasty! I've yet to stumble across as nice-looking veg food, but then I haven't been searching much til now.

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  2. I personally don't like vegetarian foods, but thanks to you I might try out some of them!

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  3. Cool, I can't wait to try out some of these. I hope you post more often!

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  4. Jörssender, you could add this to any type of curry, doesn't need to be vegetarian.

    Only in America, it's not hot spicy at all, it's just lots of flavours blending together in a subtle way. The heat would come when you make the curry and add fresh or dried chillies. Of course you could add dried chillies to this mix but I prefer to have the option to add it manually each time I make a curry.

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  5. just tried it... man im not vegetarian and i adore it!

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  6. I know you suggest a half of an entire Nutmeg, but I forgot to buy it and I am going to replace it with some walnut shreddings and see how it comes out. I'll let you know!

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  7. More of a meat bread a cheese guy here

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  8. Sabromind, that sounds very interesting, love to hear how it tastes. Kashmiri curries tend to have a lot of nuts and dried fruit so I expect it will be quite tasty.

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  9. I'd never even heard of 'dry frying' before. Shows how good a cook I am! Could you consider step-by-step pictures for future recipes - when I just follow a recipe, I'm always wondering 'is this how its supposed to look?'

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  10. wellpickedbooger, yeah no problem. I should be making the next lot in the next week or two so keep an eye out here.

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  11. I like vegetarian pizza , do you know any tasty variation of the regular ones? i'd love to read about that

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  12. Watchtower, yeah I do actually. I'm going to post about how to make your own dough, both a quick version and a regular version, as well as various sauces to make from scratch. Should be posting in the next couple of days/maybe week.

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  13. Hmm... never tried curry with cinnamon, I'd like to give that a try.

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  14. curry with cinnamom, hmmm

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  15. garam masale is amazing :D

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  16. Nice post, i really want to try this, but its tempting to just buy a pack from the shops =S

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