Tuesday, December 8, 2009

Bin Bhuna Hua Garam Masala

Coriander Scented Untoasted Blend

The heady aromas emanating from the release oils of just pulverized spices give you a hint of fresh and complex flavors that are sorely missing from store- purchased pre-ground spices. This version of garam masala does not involve toasting of whole spices. It is added to a dish, early on in the cooking, allowing time to add their subtle flavors.


According to Raghavan Iyer, the author of the book 660 Curries, this blend is perfectly acceptable in any recipe that calls for a commercial curry powder.

Makes: 3 tablespoons

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 (or can substiture 1/4 teaspoon cardamom powder)
2 dried bay leaves
3 or 4 dried red chillies; or 1 teaspoon cayenne (ground red pepper)

Method:

Place all the ingredients in a small blender and grind until the texture resembles that of finely ground black pepper.

Store the mixture in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months (Do not refrigerate, as it adversely affects its flavors).

This blend is used in the recipe Mutter Paneer.

1 comments:

Priya said...

I never prepared garam masalas at home..quite an interesting spice powder..

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