March 14, 2009

garam masala

Yesterday morning I used up the last of my garam masala making my breakfast. I realized that I have used this spice blend in two recipes that I have posted. When I first bought garam masala to make saag I had no idea what it was and bought the pre-mixed bottle from the store. That mix had anti-caking agents and when I realized how much of it I would be using for my breakfasts, I decided to try to make my own blend. As it turns out, this particular blend is made from spices I already have "in stock" and after a little tweaking I've come up with a combination that tastes fantastic and is easy for me to prepare.

Garam Masala
makes enough to fill 1 3oz spice bottle
1 tablespoon ground cumin
1 tablespoon ground corriander
2 teaspoons ground cardomom
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground allspice
Mix all ground spices in a large bowl or coffee grinder until they are a uniform color. Pour into a small, airtight glass jar.

Because this mixture has no anti caking agents, and the ground particals may not be uniform, it might not shake out of the jar as well, but that doesn't mean it is any less tasty.

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