Simple Garam Masala

My cooking skills have matured substantially since my last posts and I’ve ventured into making my own spice blends. The taste of freshly ground spices compared to the pre made packaged crap is other wordly. I have 3 different garam masala blends, this one is my favourite, mainly for its black cardomam which gives each dish a gorgeous kick.

This masala blend is fabulous in punjabi cooking, in particular palak paneer. It’s extremely simple and tastes very homely.

I also recommend investing in an electric spice grinder, or a coffee grinder. As my one is horrible to clean, I make 3 or 4 new spice mixes every 3 months in one go.

Ingredients:

8 dried bay leaves

10 black cardamom pods

1.5 tsp cumin

3 x 1 inches of cinnamon

1 tbsp cloves

1) Roast all of the ingredients on medium heat in a small saucepan for around 7 minutes. Do not use any oil or fat.

2) Wait for the spices to cool, then ground them to a powder using a grinder. You can use a pestle and mortar if you are particularly ambitious, but I can never be bothered

3) Leave the spices to cool and transfer it into a small jar. It lasts about 3 months before the flavours begin to go stale.

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