Garam Masala
Known as the king of spice blends in Indian cuisine, Garam Masala is a key ingredient in most curries. It is comprised of strong, aromatic whole spices such as cardamom, cloves, cinnamon and others that are blended to a powder. Just a small amount of this wonderful spice blend goes a long way to perking up the food and adding an irresistible spicy aroma to it! I like to use a little bit of Garam Masala while cooking to infuse the food as it cooks and then add a little bit at the end as a finishing spice to wake up all those wonderful flavours of the curry. You will find lots of recipes to use garam masala here.
Garam Masala
2 tbsp whole green cardamom pods
1 1/2 tbsp whole cloves
2 (2 inch) sticks cinnamon, broken up
2 each: whole star anise, florets of mace (optional)
1 tbsp dried fenugreek leaves (kasoori methi)
1 tsp each: whole black peppercorn, cumin seeds, fennel seeds
1/2 tsp ground nutmeg
1/2 cup dried mint leaves, optional
Combine all the ingredients in a clean spice grinder or blender jar and powder finely. You may have to do this in two batches.
Transfer to an airtight container and store in a cool dry place.