Garam masala

Garam masala is a wonderfully fragrant spice blend with many different regional and family variations. Try making your own garam masala blend with this recipe from Saavni Krishnan. Store in an airtight jar and use as you would any garam masala in your favourite recipes.

Credit: The Cook Up with Adam Liaw

• makes

  1 jar

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 35 g coriander seeds
• 35 g cumin seeds
• 15 g green cardamom
• 10 g cloves
• 10 g black peppercorns
• 5 cinnamon sticks, broken
• 2 dried bay leaves

Instructions

1. Dry roast all spices together in frying pan over medium-high heat until toasted and aromatic. Use a spice grinder to blitz the spices into fine powder then store in an airtight jar.

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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.