Australia doesn’t officially celebrate Thanksgiving but, most retailers take advantage of the occasion to put up sales. I found a Tribest personal blender marked down and immediately ordered one! On unpacking, I found out that it also grinds coffee… which means it makes dry spice mixtures! My Garam Masala supply had dwindled so, I jumped on the chance this weekend to make more. Garam Masala also, called Curry Powder has several variations depending on the cook’s preferences and availability of raw spices. Some people roast their spices before grinding them, but I find grinding at room temperature the best after sun drying the spices for a couple of hours. My Garam Masala is always stored in air tight glass jars in the fridge and lasts for a good 2 – 3 months. Here’s my recipe adapted from my dear mother – in – law’s recipe for North Indian/ Punjabi Garam Masala.
(A Traditional Family Recipe for a spicy curry powder.)
Cumin Seeds – 2 teaspoons
Coriander Seeds – 2 teaspoons
Whole Cloves – 1 teaspoon
Green Fennel Seeds – 1 teaspoon
Green Cardamom – 5
Black Cardamom – 2
Cinnamon Sticks – 3 to 4
Dried Mace Flower – 1
Star Anise Seed – 1
Indian Bay Leaves, dried – 2 to 3
Break the cinnamon, star anise, mace flower and bay leaves into smaller pieces.
Grind together to a fine powder.
Store in an airtight glass jar in the fridge.
My North Indian Garam Masala uses 10 spices and no turmeric as, I always have turmeric powder on hand.