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Garam masala

Hot aromatic spice mixture

An aromatic blend of roasted and ground spices to add to heat to your curries (garam means hot; masala means spice mixture).

Mix together the spices in a dry frying pan and stir fry over a medium heat for about a minute. Once you start to smell their fantastic aroma, remove from the heat and allow to cool.

Using a coffee grinder or pestle & mortar, grind as fine as you can. Store in a dark, cool place in an airtight container (old coffee jars are good, especially the posh ones with rubber seals).



Makes 3–4 meals
2½ tbsp coriander seeds
2½ tbsp cumin seeds
1 tbsp fennel seeds
5 cm (2 inch) cinnamon stick
3 cardomom pods
2 tsp black peppercorns
1 tsp cloves

Cook’s Notes

Add garam masala towards the end of your cooking to pep up your curries. Also suitable for sprinkling as a garnish.

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