Garam masala is like the pad thai of south east asian cooking. The mix of flavours changes based on the cook. Here is my very simple version that can be made with basic spices that most cooks already have in the spice cabinet.
Servings: 3 tbsp
- 1 tbsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cardamom
- 1 1/2 tsp ground black pepper
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
I love using it in my biryani, or in any Pakistani/Indian curries or marinades to add a little extra flavour.
TIP: For even better flavour, use the whole (not ground) version of each of the spices (except nutmeg) and dry roast them in a pan till fragrant (a few mins), then grind them up in a coffee grinder, mixing in the ground nutmeg at the end. Dry roasting spices adds a totally new dimension to the flavour!