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I made this spice blend for a recipe tonight, and it smelled awesome! I love seeing how whole spices transform after you mix them together and blend them up.
Coriander Scented Untoasted Blend (Bin Bhuna Kua Garam Masala)
660 Curries: The Gateway to Indian Cooking - Raghaven Iyer
Makes ⅓ cup
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
½ teaspoon whole cloves
½ teaspoon cardamom seeds from green or white pods
2 dried bay leaves
3 or 4 dried red Thai or cayenne chiles, to taste, stems removed; or 1 teaspoon cayenne (ground red pepper)
1. Place all the ingredients in a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper.
2. Store the mixture in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months.
Katy says
Fabulous!! I have only recently learned that garam masala is a blend of herbs/spices so this recipe is especially well timed for me. Thank you sooo much!
Lesley says
I love your vibrant photos!!! Great!
Ashley says
Thanks so much!
I had no idea how complex garam masala and curry could be - and how many variations there are! I'm loving it 🙂
Angelica says
What did you make using this spice mix? It seems really yummie and I's love to make it, but I seem to make lots of different spice mixes but never have a recipe to go with it.
Ashley says
I made this (posted the same day) but it wasn't great. I've been making spice blends from this book as I pick recipes, and it's been working out really well! A lot of recipes use the same spice blends, so it's been a lot of fun!
https://bigflavorstinykitchen.com/2010/02/easter-eggs-with-an-onion-garlic-sauce-pyaaz-waale-unday.html