A blend of spices

Garam Masala is most versatile. It can be strong and pungent or aromatic and flavourful.

I vote for the latter. This is my mum’s recipe, which I personally enjoy cooking with, and I am not the only one! There are the die-hard fans, which to this day request her to grind it for them whenever they get a chance. For best results, dry grind it in a coffee grinder or any other dry food grinder. The Garam Masala can be stored in a glass jar for up to 1 year.