“This easy-to-make spice blend
is the heart of most Indian dishes.”
~Petrina Verma Sarkar
The word Garam means warm in Hindi,
while Masala means spice mix.
I love this aromatic and pungent powder.
It’s an essential ingredient for all my Indian recipes.
Let’s cook a curry!
Some basic whole spices for my garam masala.
Dry roast, then grind in a pestle and mortar, then add the dry ginger
It will produce this wonderfully-rustic spice powder.
Garam Masala mix
- 2 tbs coriander seed
- 1 tbs cumin seeds
- 4 cardamom pods
- 15 pepper corns
- 2 bay leaves
- 1 cinnamon stick
- 1/2 tsp dry ginger
Make your own garlic ginger paste.
Sauté the shallots, add the garlic ginger paste, then in with the tomatoes.
No need to peel the tomatoes… just a fine dice.
- 2 tbs groundnut oil
- 3 shallot onions, fine slice
- 3 medium tomatoes, dice
- 1 tbs garlic ginger paste
- 1/2 tsp chilli powder
- 1/4 tsp turmeric
- 2 green chillies chopped
- 400g chicken mini fillets
- Fresh coriander
- Sea salt and black pepper
- 1 lemon
Roughly chop the green chillies.
Cook down the tomatoes, add the dry spices and chillies.
Chop the mini fillets into good sized chunks.
- Dry roast the whole spices for 30-40 secs, not allowing them to burn, then remove from the heat.
- Remove the cardamon seeds from their pods, grind all the roasted spices in pestle and mortar, the add the ground ginger and mix through.
- To make the garlic ginger paste:use equal amounts of ginger to garlic, wash, slice, grind fine paste, and add a little olive oil and mix well. Freeze any leftovers in an ice cube tray.
- Add the oil to a large pan, heat, add the onions, sauté to soften, then add garlic ginger paste.
- Add the diced tomatoes, with a pinch of sugar stir through and and cover till well cooked.
- When the tomatoes are almost a purée, add the chilli powder, turmeric, grinding of pepper and salt, then stir.
- Add the chopped green chillies, stir in the chicken to coat in the tomato mix, then add a generous about of freshly chopped coriander leaves.
- Now add 1tbs of the garam masala dry spice and cook for 5 mins.
- Add enough stock to bring the to the curry to a gravy consistency, bring to boil, then reduce to a simmer 10 minutes.
- Taste and season with sprinkle of the garam masala and a squeeze of fresh lemon juice.
Add the chillies, coat the chicken and in with the coriander.
Now add that freshly ground Garam Masala.
Add enough stock to make the sauce and a squeeze of fresh lemon at the end.
The warmth of this curry definitely comes from the Garam Masala.
Serve with a few fresh coriander leaves, basmati rice,