INDIA | PAKISTAN | BANGLADESH
Garam masala is the spice mix Indians, Pakistanis, and Bangladeshis use in their cooking. There are many different garam masalas. In fact, most cooks keep their spices in a beautiful round box inside which are individual containers for each spice, and whenever they cook, they have the box at hand to use as much of each spice as they need to make their own mix. Here, I give three versions to use to your taste. There isn’t that much difference among them, just a change in proportions and a few extra spices from one to the other. They can be used interchangeably in the recipes calling for garam masala depending on which mix you like best. The method is the same for all three in that you need to toast the spices before grinding them. I keep all three and alternate their use depending on what I feel like on the day.
GARAM MASALA 1
MAKES ABOUT 1¼ CUPS (125 G)
¼ cup (25 g) anise seeds
¼ cup (25 g) caraway seeds
¼ cup (25 g) cumin seeds
2 tablespoons green cardamom pods
2 tablespoons whole cloves
2½ cinnamon sticks
2½ whole nutmegs
6 shards blade mace
GARAM MASALA 2
MAKES ABOUT ¼ CUP (25 G)
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 teaspoon whole cloves
12 green cardamom pods
6 black cardamom pods
1 cinnamon stick
1 star anise
½ whole nutmeg
2 shards blade mace
6 bay leaves
GARAM MASALA 3
MAKES ABOUT 3 CUPS (300 G)
⅔ cup (50 g) green cardamom pods
½ cup (50 g) cumin seeds
½ cup (50 g) fennel seeds
⅓ cup (25 g) black cardamom pods
⅓ cup (25 g) whole cloves
⅓ cup (50 g) black peppercorns
1 tablespoon whole cubeb pepper
⅓ cup (25 g) black stone flower or patthar ke phool (see Glossary)
3 cinnamon sticks
1 whole nutmeg
5 shards blade mace
5 bay leaves
Stir the spices in a large nonstick skillet over medium heat for a minute or two, or until fragrant. Let cool, then transfer to a spice grinder and grind until fine. Store airtight in a glass jar and keep in a cool dark place for up to one year.