Garam masala basic mixture: the most important seasoning mixture in the North Indian cuisine (of which there are a myriad of variants !). Garam masala is always used sparingly and can be added to the dish at some point during cooking.
Break cinnamon sticks into pieces, crumble bay leaves. Heat a frying pan and after 2 to 3 min put in all the whole spices. Dry roast over medium heat until they begin to darken, stirring frequently or shaking the frying pan so nothing burns.
Cool, grind and mix with the mace.
Note: the spices do not necessarily have to be ground ! For pilafs and a few meat dishes, the whole spices are used !
In an airtight tin, the mixture will keep for 3 to 4 months.
This mixture is spicy and hot: you can change the amounts of ingredients to your liking and dish.
Variants
Moghul marsala: mild and delicate, only green cardamom, cinnamon, black peppercorns and a few cloves are used.
Gujerati marsala: spicy, fennel seeds, sesame seeds, ajwain seeds and chilies are added.
Kashmiri masala: mild, is made with black cumin seeds, green cardamoms, black cloves, cinnamon, peppercorns, mace and a tiny bit of nutmeg powder.
Parsi dhansak masala: spicy, Greek hay chilies, mustard seeds, seeds, ground turmeric (turmeric) are added and double mass of coriander seeds are used.
Tip: Cook only with
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