My mum found my grandfather's notes a while ago and amongst them was the family recipe for garam masala - a staple mix of spices for many curries including dahl gosht and pav bhaji.
Given the effort involved in the recipe below I buy my garam masala from my local Indian grocery store but I thought you may be interested in seeing my grandfather's recipe. If you do attempt to make this please let me know how you get on.
- 2 oz cloves
- 2 oz black pepper corns
- 1 oz star anise
- 8 bay leaves
- 6 oz coriander seeds
- 2 oz cumin seeds
- Heat a completely clean and dry pan for several minutes until it is so hot that a drop of water evaporates immediately.
- Now add the the cloves and toss until they start releasing their aroma. Be careful not to dry roast them for too long as they will burn.
- Remove the cloves from the heat and crush finely using a pestle and mortar.
- Repeat steps 1 - 3 with all of the remaining spices.
- Mix all of the crushed, dry roasted spices and store in an airtight container in a cool, dry place.