The heart and soul of Indian food, Garam Masala is a blend of unique spices that makes
for a bold, fragrant spice lend. Each region of South Asia, and even household, has their own recipe for Garam Masala, which makes for the diverse flavors you will find in South Asian cooking. The blend I use includes cardamoms, shahi zeera(caraway seeds), cinnamon sticks, and cloves. The aromas from this combination of spices help bring a complex and bold flavor in Hyderabadi cuisine. The following is a simple recipe for my moms garam masala, which is made by dry-roasting the whole spices and grinding them into a fine powder. It can be pre-made in stored in a air-tight container.
2 tbsp Cardamom
1 tbsp Caraway Seeds(Shahi Zeera)
1 tbsp Cinnamon Sticks
1 tbsp Whole Cloves
1. Heat a pan and dry roast each spice for about a minute to release the oils and fragrance of each spice.
2. Allow the roasted spices to cool completely and then use a coffee/spice grinder to grind each spice into a fine powder.
3. Mix all the spices together and store in an air-tight container.
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