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You will also need a pan, a mortar and pestle or coffee bean grinder or spice grinder.
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1.
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Warm the pan on the stove over medium low heat, then add all of your whole spices to dry roast for a couple of minutes.
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Just until the spices start to release their fragrance be careful not to burn them.
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2.
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Then you will transfer the spices from the pan to a dish to cool off for a few minutes.
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Now you can peel the cardamom and throw out the shells.
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3.
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Add all of your spices to your mortar or coffee/spice grinder.
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I like to use a mortar and pestle to easily control how fine I want the mixture.
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Now time to use those muscles and start grinding the spices.
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Youve just made your first Garam Masala and by now your kitchen and house will come alive with all the wonderful smells.
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The slight sweetness from the cinnamon, the spiciness of the pepper and cloves, a hint of citrus from the coriander seeds, a little lemony scent from the cardamom.
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Go ahead taste it, now tell me that doesnt taste 100 times better than the prepackaged stuff?, not even a comparison.
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Youll get hooked on making your own mixture, once you see the difference in your curries.
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You can double , triple or quadruple this recipe to have extra to store ~ just remember the ground spices will start to loose their freshness.
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Lots of curry recipes coming ......
