Garam Massala, which means “Hot Spices”, is a
powder used in Indian and Pakistani cooking. Every cook seems to have
his or her own recipe for this panacea for rather lack lustre or dull
tasting “curry” dishes. In the middle ages in Europe similar spice
powders were used by the cooks of the rich (the poor could not afford
spices). The following is my own version and I use it not only for
Indian style dishes but when you are making a western style stew and you
feel it lacks the final “Je ne sais quoi”, by all means add a teaspoon
or two of your own “Garam Massala” and rejoice.
It is wise not to make too much of the powder at one time, as it soon
loses flavour, even when you keep it in a tightly closed jar which is
the best way to guarantee its freshness. Garam Massala is usually added
to taste on the last moment just before the dish is ready.
Put into a dry skillet:
Three tablespoons of coriander seeds;
half a tablespoon of black pepper corns;
six cloves;
the seeds of about seven green cardamom pods (available at the “Malik’s
Spice Shop” in Soi Yamato, South Pattaya);
a tiny piece of cinnamon;
a teaspoon of cumin seeds;
a pinch of nutmeg.
Toast these spices - except the nutmeg - over a low fire until they
become very aromatic. Cool and put them all in a mortar or a spice mill.
Ground them and put them through a fine sieve. Pound the left-over bits
in the sieve again and repeat the process until all is a fine powder.
Keep for later use in curries, stews and sauces whenever they need it.
