Everyone’s heard of garam masala. It is used in countless Indian dishes. And it’s easy to make. There’s no reason at all to buy pre-fab versions. None at all.
Toss a few spices in a dry skillet. Toast briefly. Cool. Grind. That’s it. Seriously. It’s almost absurd that they can get away with selling it.
And the beauty of making it yourself is you know it’s fresh. Maximum flavour. None of this stuff that’s been sitting on a shelf for a year. Or more. Until it tastes like dust.
garam masala
Ingredients
- 2 tbsp coriander seed
- 2 sticks cinnamon bark 3 inches each
- 3 tbsp cumin seed
- 1 tbsp black peppercorns
- 2 tsp cloves
- 2 tsp green cardamom
- 1 star anise broken into small pieces
- 2 bay leaves
Instructions
- Combine the coriander, cinnamon, cumin, pepper, cloves, cardamom and star anise in a small skillet.
- Toast over medium low heat until fragrant. This takes 2 minutes or so. Don’t over-toast.
- Let cool. Store in a sealed container in a dark cupboard. It should keep for a few months.
- Add the remaining spices.
- Grind it in a spice grinder as needed. I use one of those blender style coffee grinders. Grind about 1/4 at a time as needed. The ground garam masala should keep about a week or two at maximum flavour.
Nutrition
Grilled spicy Korean chicken lettuce wraps. Big, bold Korean spiced chicken against cool rice noodles. Wrapped up in a crispy lettuce leaf. Drizzled with a sweet, sour and salty sauce. Just crazy tasty stuff.
Fun food. Eat with your hands food. Food to eat with friends. To share. To eat family style. Perfect for casual entertaining.
