There are many many combinations for garam masala, varying in India from region to region. Here's one of them. This is a small quantity, so it will be made more often, yes, but will always insure better quality spicing. Garam masala goes well with sweet vegetables such as red cabbage and also green leafy vegetables. It gives a warming sweet taste to many Indian recipes. Garam masala means warming spices. Other types of masalas such as chaat and sambar are also very popular and worth learning to make fresh from the kitchen for superior is quality.
INGREDIENTS:
- 1 T coriander seeds
- 1 t cumin seeds
- 3 green cardamom pods
- 1" cinnamon stick or 1/2 t powder
- 4 cloves
- 1 T poppy seeds
- 1/2 t nutmeg
PREPARATION:
- Dry roast the coriander, cumin, cardamom, cinnamon stick and cloves. Break open the cardamom pods (quick and easy with mortar and pestle).
- Add the poppy seeds and nutmeg toward the end when spices are browning. If using powdered cinnamon, add that at the end after roasting.
- Grind everything well and store in a jar in the fridge until needed.