Garam Masala is an essential part of Indian food. 

It consists of a variety of spices. 

Ground  Garam Masala is great to use as all the blending of different spices are infused together, especially when you don’t have time to prepare your own, or you are experimenting with Indian cooking.

There are added advantages to making your own.   It is fresher, which you can taste and the aroma is pungent. You can choose more of your favourite spices for a unique flavour and what you don’t use will keep for   several months in a airtight container to re-use.  

Below is one recipe to make your own. 

Set aside ½ an hour if roasting, otherwise 15 mins

Ingredients

30g    cumin seeds
30g    coriander seeds
3        black cardamom seeds
1        cinnamon sticks (roughly the size of a chewing gum stick)
1tsp    whole cloves
2 tbsp black peppercorns
4        bay leaves, broken up

Method

Grind the spices to a powder either by using a pestle & mortar or an electric spice mill.  (A must if you make your own spice mixes)

Optional