Many years ago when I first released the Chicken Tikka Masala in my first cookbook A Little Taste of India, we found that the Garam Masala used had a huge variance in taste.
For some of the commercial Garam Masala Spice Mixes one of the main ingredients is pepper as it was one of the cheaper spices in the mix.
We couldn’t figure out why so many people were finding some of the recipes too spicy – even if the recipe didn’t have any chilli in it.
After a bit of research we found it was the Garam Masala, so from time to time in old recipes you will see that we recommend using a pepper-free garam masala.
Well after many, many years I decided we should finally develop a recipe for the website.
This is especially handy when you run out of garam masala – so you can mix up a batch quickly!
For maximum flavour we lightly toast the spices (yes your kitchen will smell amazing!)
How to Store the Garam Masala
Store your spice mixes in airtight containers out of direct sunlight to maximise how long they stay fresh.
Spices won’t go off but they do lose their potency over time.
Ingredients
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 1 tsp cardamom pods
- 1 tsp whole cloves
- 1 small stick cinnamon stick
- 1/2 tsp ground nutmeg
Instructions
- Add spices except nutmeg to mixer bowl and toast 4 min/100°C or 212°F/speed 1/MC off. Allow spices cool for 5 min.
- Add nutmeg and mill 30 sec/speed 10/MC on. Scrape and repeat if necessary until a fine powder. (Tip - place paper towel between the lid and the MC to avoid dust escaping).
- Transfer the garam masala to an airtight container. Store it in a cool, dark place.