Garam masala (‘warm spices’), is made from a selection of whole spices and is an essential part of many Mughal dishes. They add an aromatic pungency to the finished dish while giving meat based dishes such as biryani, kofta, kebab, korma, an intense flavour. Commercial, ready made should be avoided for several reasons: first, the quality of the ingredients is much inferior; then, to bulk it up, manufacturers add a high quantity of coriander seeds (which is not a component of garam masala). Finally, by the time the packed product reaches the shops, it has lost whatever aroma it may have had. Using shop bought garam masala will certainly give dish a look but little else.
In contrast, making your own garam masala is a completely different experience. Whenever I make, the whole kitchen is filled with a heady smell of intense aromas. The roasting of the spices immediately release powerful fragrance, the colour is a vivid hickory/chocolate brown while the texture is grainy.
In this Essential Garam Masala, five key ingredients are used: large, black cardamom pods, cinnamon stick (sometimes called cassia bark), cloves, black peppercorns and cumin seeds. In some versions, coriander seeds are added too but I prefer to use coriander seeds separately according to the dish. It goes without saying that where possible, buy the best quality of whole spice to do justice both to the effort needed to make it and to obtain masala that is premium quality. Tips: check for packaged and use by date – it should be recently packed and have a long use by date.
Once made, it should not linger around too long; either make a small quantity for immediate use or make a large quantity, as this recipe is for, but keep it in an air tight container to be used for up to three months. Ideally, make it fresh for dishes such as biryani, kofta, korma etc. A good coffee grinder is a necessary requirement as the masala needs to be made into a fine powder. The effort will be worth it; your reward will be to revel in the beautiful smells of the roasted spices, feast your eyes with fabulous colours but most of all to let each ingredient show off at their very best.
INGREDIENTS
8 tablespoon cumin seeds
4 tablespoon black peppercorns
1 tablespoon cloves
1 tablespoon cinnamon stick, broken up
1/2 tablespoon black cardamom pods (5-6 large pods)
METHOD
1. In a heavy bottom, dry, hot frying pan or tawa, roast the whole spices for 1-2 minutes, until aroma is released. Remove and cool.
2. Grind the cooled spices in a coffee grinder until you have a fine powder. This will take several blitzes before you achieve the desired result. It should be a fine powder though having is very slightly grainy can also have its charm and appeal for certain dishes.
3. As the grinder causes the spices to heat up, spread out the spices onto a large platter and let it cool for an hour or so before storing. Store in a clean, dry, air tight container. The quantity produced here will be roughly around 200g. By all means, use it straight away, if so desired.
Remember not to let it languish and wither but use it within 3 months.
Posh Pakistani Pot 
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