Garam masala
Garam masala from a supermarket sachet is fine, but the homemade version really tastes different: fuller and more aromatic. Toasting the whole spices makes all the difference. Add it at the end of your curry or stew for a powerful flavour boost.
- Prep time10 min
- Cooking time5 min
- Total⏱ 15 min
- LevelMedium
- DietVegan · Gluten-free · Lactose-free
Method
- Toast the spicesToast the coriander, cumin, black pepper, cardamom and cloves in a dry pan over medium heat until fragrant. Keep stirring; this takes 2-3 minutes.
- Cool and grindLet the toasted spices cool completely. Grind them with the nutmeg and the cinnamon stick into a fine powder in a mortar or spice grinder.
- StorePut the garam masala in a closed jar. It keeps for up to 3 months.
Serving tips
- At the end of curries for a full, warm flavour.
- In marinades with yoghurt, garlic and ginger for chicken or lamb.
- Over roasted vegetables such as cauliflower or potatoes.
- Stirred into soups just before serving.
- Delicious in coconut milk dishes, dals and marinated chicken or lamb.
TechniqueToasting spices: more flavour in three minutes 
TechniqueMaking your own spice mixes: how I do it About this recipe
Typical flavours: coriander seed, cumin seed, cardamom, black pepper, cloves, cinnamon and nutmeg.
Always add garam masala at the end of cooking: if it cooks for too long, the intense aroma disappears. Lovely combined with my tikka masala spice paste.
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