Bengali Garam Masala Clockwise from top: Cinnamon Sticks Cardamom Pods Cloves |
McCormick's Garam Masala |
I use these three spices in their whole form in the first step of cooking called tempering which simply means to stir-fry them in hot oil before adding the rest of the ingredients. Towards the end of cooking a dish, I add my home-made blend of the ground spices, as a garnish, to add an extra depth of flavour.
To be quite honest, when time is of the essence, I have resorted to simply combining store-bought ground spices in the following proportions:
Store-Bought Ground Spices |
2 tsp. cinnamon powder
1 tsp. cardamom powder
1/2 tsp. clove powder
I use no more than 1/4 to 1/2 a teaspoon to garnish any one dish and store the rest in an airtight bottle.
When I grind my own blend at home, I use
2 cinnamon sticks
1 tsp. whole cardamom pods
1/2 tsp. cloves
The whole spices are toasted in a dry skillet for about 3 minutes until aromatic, cooled and then blitzed in a coffee grinder. Stored in an airtight container in the spice cabinet, garam masala should last close to 6 months.
Instructions for cleaning the coffee grinder after using it for spices, has been provided at the end of a previous post.
Instructions for cleaning the coffee grinder after using it for spices, has been provided at the end of a previous post.
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