One of the key ingredients to many curries is Garam Masala, and most people choose to use shop bought. We show you how to make your own - it's incredibly easy - and your slow cooker curries will taste amazing!
In the second of our "Home-Made Is Best!" series of posts, we show you how to make the king of curry ingredients - Garam Masala! If you've ever made a curry in the slow cooker, you'll know that it's incredibly easy to create something that tastes as good as, if not better, than your favourite local takeaway. If you want to take it a step further, then making your own Garam Masala is the way!
Garam Masala is incredibly easy to make. You simply roast a number of key spices, then pot it for when you need it. As with most cuisine, Indian recipes are open to interpretation - Garam Masala is no different, and you should feel confident in adjusting it to suit should you want to!
Garam Masala For Slow Cooking
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 4 whole brown cardamom pods
- 5cm cinnamon stick (or 1 tsp ground cinnamon)
- 2 tbsp coriander seeds
- 20 small whole cloves
- 4 dried bay leaves
Note the difference between tablespoons (tbsp) and teaspoons (tsp)!
- Many people say that this is an optional step, but I disagree - toast everything in a pan until you can really start to smell the spices. It'll take a couple of minutes. Aside from the fact your house will smell amazing, your Garam Masala will taste 100x better.
- Tip the contents of your pan into a pestle and mortar, a small blender or spice grinder, and crush or blend until powdered. A pestle and mortar is the most fun!
- Store in an air-tight jar. It'll keep for around six months.