Coriander Scented Untoasted Blend (Bin Bhuna Kua Garam Masala)
660 Curries: The Gateway to Indian Cooking - Raghaven Iyer
Makes 1/3 cup
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1/2 teaspoon cardamom seeds from green or white pods
2 dried bay leaves
3 or 4 dried red Thai or cayenne chiles, to taste, stems removed; or 1 teaspoon cayenne (ground red pepper)
1. Place all the ingredients in a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper.
2. Store the mixture in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months.
Fabulous!! I have only recently learned that garam masala is a blend of herbs/spices so this recipe is especially well timed for me. Thank you sooo much!
ReplyDeleteI love your vibrant photos!!! Great!
ReplyDeleteThanks so much!
ReplyDeleteI had no idea how complex garam masala and curry could be - and how many variations there are! I'm loving it :)
What did you make using this spice mix? It seems really yummie and I's love to make it, but I seem to make lots of different spice mixes but never have a recipe to go with it.
ReplyDeleteI made this (posted the same day) but it wasn't great. I've been making spice blends from this book as I pick recipes, and it's been working out really well! A lot of recipes use the same spice blends, so it's been a lot of fun!
ReplyDeletehttp://bigflavors.blogspot.com/2010/02/easter-eggs-with-onion-garlic-sauce.html