I am getting nostalgic in my kitchen here at Conscious Health. It is like aromatherapy in the room with the freshly toasted spices on a heated pan. When the exotic spices from South East Asia expelled their aroma, I was instantly transported in my mother’s kitchen. My mother, all my aunts, my best friend’s mothers and my own grandmother have their own version of this rather larger than life spice mix, known as Garam Masala. In Bangladesh we call it Gorom Moshola. Both mean the same – Mixed hot spices.
If you love South East Asian food or you are thinking in your head to attempt for the first time a deep, dark and delicious curry recipe, then I urge you to make your own Garam Masala. I assure you that you will know the difference when you make it from scratch and add it your dish versus buying it pre-packaged. Not an ounce of adventure is hiding it that packaged garam masala. One of my aunts was extremely particular about the spices that went into her mix and the exact quantity of them. I used to ask her to make me a bottle when she made hers. So if you know someone who has a special Garam Masala recipe, something that was handed from the generation past, please ask them to make you a bottle. You may have to bribe them, of course an ethical bribe. Anything for a
As a teenager I spent many hours in their kitchens – all my aunts, my grandmother and my best friends mothers. I had a strong bonding with all of them. So guess what? When it came to sharing recipe, most of them did not hesitate. So here it is – my most favourite Garam Masala recipe that is aromatic, hot (as in sexy), rich, deep and ummm…head spinningly delicious.bottle of homemade and fresh Garam Masala. And if they give you the recipe – oh my, you are in for a treat. You can now enter into your own culinary adventure to India, Bangladesh or Pakistan, from the convenience of your kitchen.
Garam Masala Recipe:
Serving: Makes one small jar
- 2 tsp. of whole cumin seeds
- 4 tsp. of whole coriander seeds
- 2 pods of green cardamom seeds
- 1/2 tsp. of black peppercorns
- 1 tsp. of whole cloves
- 1 mace skin
- 3 bay leaves
- 1/2 tsp. of cinnamon powder
- Measure all spices and keep them in a bowl, except for the cinnamon powder.
- In a pan heat all the whole spices for 2-3 minutes.
- After spices are toasted, turn the heat off and let them cool.
- Add all the spices into a spice grinder and include the cinnamon.
- Alternatively use a mortar and pestle. (I make all my cooking class students do this!)
- Once spice is blended, run it through a sieve.
- Store the freshly ground homemade Garam Masala in a glass bottle.