This recipe for garam masala is one of the many versions. Garam masala is nothing more that a mix of spices and every region, even every Indian household, may have their own mix.
- To prepare the masala, ensure that all ingredients, apart from the garlic and ginger, are dried. That is usually done by roasting at 475°F (245°C) for a few minuts, although it can take up to 1/2 an hour.
- Then use a coffee grinder or spice grinder to crush everything into a very fine powder.
- Add the powder to the paste and mix well in a large bowl.
- Add a tablespoon of vegetable oil to thicken and stir until well blended.
For a delicious added sweetness, throw in an inch of cinnamon stick and stir some more. A few chunks of asafoetida can add great flavor.
Garam masala is usually added towards the end of the cooking time or sprinkled on top of the cooked food.
To make a dry mix, use garlic granules and ground ginger. Store in a pepper grinder and grind a little each time you are going to use it.