Garam Masala curry powder

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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 ......

* Per serving · 4 servings · Values may vary.