Home made Garam Masala, from fresh spices, seeds, and leaves, is well worth the short time it takes to make, the much improved aroma, and taste in your curries, is well worth the effort. The dry toasting, releases the oils and aroma from the spices, which can be then stored for up to 3 months in an air tight container, ready to add to your curry recipes.
Image of Indian spices for a Garam Masala Mix
Ingredients - 2-curry servings, increase proportionally for more servings.
.2 bay leaves
.handful of curry leaves
.3 inches of cinnamon bark broken up
.3 cardamom pods
.1 tsp, fenugreek seeds
.1 tbs. coriander seeds
.1 tbs. cumin seeds
.1 star anise broken up
.1 tsp. black pepper corns
.1 tsp. brown mustard seeds
.1/2 tsp. mace, nutmeg
.1 tsp. fennel seeds
.Place all the ingredients in a dry wok or solid pan, and heat on a medium heat for 1-2 minutes, until the seeds start to pop, and aroma is released from the spices. Taking care not to burn them.
.Allow to cool and grind to a fine powder, then put in a clean airtight container ready for use with your curries. Use 1-2 tsps. when cooking and 1 tsp. sprinkled over finished curry.