Make Your Own Garam Masala

A little while ago, I had a kitchen epiphany. I had a lovely dish brewing in my brain, it was going to be gorgeous and spicy. I headed to my spice rack only to find none of the star ingredient I had in mind - garam masala. Much as I hate making a trip to the shops for just one item, down I went to get the all important garam masala, only to find the shelf completely bare. I was irrationally frustrated by this, and grumped my way back home. It took a surprising amount of time for me to realise that, of course, garam masala is just a blend of spices which are all present on my insanely well-stocked spice 'rack' (I use the inverted commas there because no one rack could possibly contain all my spices, so they are in fact in there separate clusters all around my kitchen).

I couldn't quite believe I'd been so silly. So I made some myself. I have not bought garam masala since that day, because making it was easy, fun and meant that I could tweak it to include more of the spices I love the most. Making spice blends also has the benefit of making your house smell ridiculously yummy. Plus - look how much darker and richer my home made mix is compared to the months-old stuff that has been sitting in the supermarket.

My Garam Masala Blend

2 tsp fennel seeds
2 tsp coriander seeds
3 tsp cumin seeds
1 tsp caraway seeds
1 tsp fenugreek seeds
1 cinnamon stick
1 star anise
1/2 tsp cloves
1 tsp black peppercorns

To Make:
1. Combine all spices in a frypan and dry roast gently until fragrant and just toasted. Allow to cool slightly and then grind into a fine powder using a spice grinders, a mortar and pestle or a food processor which has a spice grinding attachment. Keep in sealed jars and use generously.

NOTE - If you don't have whole spices and don't want to go out and get them all, you can combine the same quantities of ground 
spices in a jar and use that. However, roasting them yourself before grinding really adds richness and brings out the flavours, so it's definitely preferable.

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