Garam means “heat” and masala means “spice blend”, but this versatile, aromatic mix beloved of Indian and South Asian cooks contains no chilli: the warmth comes from the pungent nature of the spices.
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- ½ tsp caraway seeds
- 1 tsp green cardamom seeds
- 2 cm piece cinnamon stick
- ½ star anise
- ½ tsp cloves
- ½ tsp black peppercorns
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Dry roast fennel, cumin and caraway seeds, then place in a spice grinder or mortar and pestle. Add green cardamom seeds (which are a little more sweet), cinnamon stick, star anise, cloves and black peppercorns and grind until fine.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Tiles from Onsite Supply. Small aqua dish from Mud Australia.