Most people would open my pantry and spices cupboards, (yes that’s plural cupboards) and accurately describe me as an over-the-top spice collector. I can’t even argue with the assessment. It’s a simple fact and I am totally ok with it. 🙂 I love to experiment with herbs and spices that I’m not familiar with and find new blends that our family can enjoy. Until this week, however, I had never eaten, or cooked, Indian food, so the most common spice blend used in that cuisine was not one that could be found on my shelves. It turns out that Garam Masala is an aromatic and flavorful blend of herbs and spices that ARE part of my collection, though. I found several recipe versions online for creating the blend, at home. The one I finally decided to use was from Vegan in the Freezer. I simply multiplied it out to make a bigger batch and my kitchen was filled with the wonderful fragrance, as I stirred it all together.
I’ll be sharing the recipe for the first Indian dish I’ve ever cooked, in a day or two. It’s Butter Chicken and it uses this delicious Garam Marsala Spice Blend. You’ll probably have most of these spice blend ingredients in your pantry, already, so you’ll be able to make a batch as quickly as I did. Then we can get creative cooking some Indian dishes, together!
If you have all your spices already ground, you are ready to go. I buy many of my spices pre-ground, but we use so much cumin, in my kitchen, that I buy it whole and grind it fresh, each time I use it in a recipe. The difference in the intesity of the flavor and aroma is unbelievable! It’s so good. So if you have a chance to grind fresh spices, I highly recommend it. I bought my spice grinder on Amazon.
- Mix all ingredients so the blend is thoroughly mixed and all ingredients are evenly distributed.
- Store in an airtight container, (I like small canning jars). Spice containers should be stored in dark cabinets, out of direct sunlight, to preserve their best and deepest flavors.
- This should yield about ¾ of a cup of Garam Masala Spice Blend.