Garam translates as ‘warm’ and masala as ‘spices’ but it is not a hot spicy mix. Rather this refers to the spices having a warming effect on the body and believed to have beneficial digestive and medicinal properties.
A staple of Indian cooking, there are thousands of recipes for this fragrant blend that vary across regions and states, from chef to chef, household to household and according to personal tastes.
Some typical spices that can be used are coriander, cumin, cinnamon, peppercorns, fennel, caraway, cardamom, cloves, star anise and nutmeg. My recipe uses all these!
10g coriander seeds
10g cumin seeds
2 cinnamon sticks (approx. 10g)
10g black peppercorns
8g fennel seeds
8g caraway seeds
3 black cardamom pods
8 green cardamom pods
3g whole cloves
2 star anise
1 nutmeg
Place all ingredients in TM bowl and dry roast 10 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill 30 sec/speed 9. Scrape down sides and repeat.
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