Garam Masala

The yellow "curry powder" in stores today was a copy made by the British in place of the true Indian garam masala, a combination of flavors that gives that distinctive "Indian" flare to meals. As there are various recipes for "bouillabaisse", "paella" or “salsa”; so it is with garam masala. Here is one version of the classic ‘curry’.

Here’s what you need:

	1 tsp. ground coriander
	1 1/2 tsp. turmeric
	1 tsp. cardamom
	1 tsp. fenugreek
	1/2 tsp. black mustard seed
	1/4 tsp. cayenne (to taste)
	1/2 tsp. powdered cinnamon
	1/4 tsp. crushed chili peppers.

1. In a pre-heated pan stir in the spices until quite warm.  Let cool and blend in an electric coffee grinder devoted to grinding spices.   You now have garam masala

2. Should you want to make a paste to cook with - add a few tablespoons to 1/4 cup broth or white wine of your choice.

This flavor enhancer can be used with a variety of meats or vegetarian dishes. (Lentils, steamed vegetables, basmati rice, vegetable stew, goat and all fowl) Add some to your bread ingredients before baking!  Is also great in soups.

A few notes about Indian cooking:

Usually the seed spices such as cumin and coriander should be dry roasted in a skillet.  This both mellows the spice and adds depth of flavor.

Use a spare coffee grinder to grind spices. Don't use for coffee again.

If you can find them stock whole spices and grind as you need it…they will stay fresher longer when whole than when powdered.

Sub Rosa Recipes
East Indian Thanksgiving