GARAM MASALA
In my kitchen, Garam Masala is one of the most commonly use spice mixes. I add it to vegetable, rice, and meat dishes.
Everyone knows that the way to a man's heart is through food and most men like their mother's cooking. After years of being married, my husband has grown to like my cooking too, but he still talks about his mother's dishes with a sense of nostalgia. So, during my last visit to India, I decided to learn a few basics from her.
There are many variations in the ingredients and proportions used to make Garam Masala, here is how my mother-in-law makes it.
Garam Masala
Cooking Time: 6 minutes
Ingredients:
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1 cup coriander seeds
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1 tablespoon cloves
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8 cardamom seeds
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1 four-inch stick cinnamon
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Optional:
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1 bay leaf
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1 tablespoon cumin seeds
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Directions:
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Dry roast all ingredients in a shallow pan on low heat for 5 minutes, stirring continuously to prevent spices from burning.
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Cool spices and transfer to a coffee/spice grinder. Grind to a fine powder.
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For optimal freshness, store in an air-tight container in your pantry (up to 1 month) or in your freezer (up to 6 months).