Making Fresh Garam Masala
The difference between a dull curry and one that lingers on the palate is often the freshness of the final spice addition. Once you begin grinding your own, the intensity of the aroma will change how you approach seasoning.
Watch the pan, not the clock
Spices can go from toasted to scorched in seconds; trust your nose more than the timer.
- heavy-bottomed stainless steel skillet
- spice grinder or mortar and pestle
- airtight glass jar
What goes in.
- 3 tbspcoriander seeds
- 2 tbspcumin seeds
- 1 tbspgreen cardamom pods, husked
- 1 tbspblack peppercorns
- 1 tspwhole cloves
- 2 stickscinnamon, broken into pieces
- 1 tspfreshly grated nutmeg
Extracting the Essential Oils
Heat the spices over medium-low until the seeds darken slightly and release a sharp, nutty aroma; this heat awakens the dried oils so they can be released during grinding.
The method.
Heat the skillet
Place your skillet over medium-low heat. Do not add oil; the pan must be bone-dry.
Toast the spices
Add the coriander, cumin, cardamom, peppercorns, cloves, and cinnamon. Shake the pan constantly for 3 to 5 minutes until the spices are aromatic and the cumin turns a shade darker.
Cool completely
Transfer the toasted spices to a plate immediately. If left in the hot pan, they will continue to cook and eventually taste bitter.
Grind
Once cool, place the spices and the grated nutmeg into a spice grinder. Pulse until you reach a fine, uniform powder.
Store
Keep in an airtight glass jar away from direct sunlight. Use within one month for the best impact.
Other turns to take.
Hotter Blend
Add 2 dried red chilies to the skillet during the toasting phase.
Floral Blend
Add a teaspoon of dried rose petals after the toasting step, before grinding.
When it doesn't go to plan.
Always remove the green cardamom seeds from their husks before toasting to ensure an even grind.
If your spice grinder smells of previous spices, pulse a handful of uncooked white rice in it first to clean the blades.
Store in a dark cupboard; light is the enemy of ground spices.
The ones that keep coming up.
Why shouldn't I toast the nutmeg?
Nutmeg loses its delicate volatile compounds quickly under heat. Grating it in fresh after the other spices have cooled keeps the flavor bright.
When do I add this to my cooking?
Stir it in during the final two minutes of cooking or sprinkle it over the dish right before serving. Long simmering will dull the freshly toasted character.
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