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.

Makes
2 tbsp

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 3.1 (68 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.