Garam masala means “hot spice mixture,” a somewhat misleading Western translation because Indian cooks talk about spices that either heat or cool the body—distinctions that have little to do with how hot they are in the mouth. Garam masala is the spice mixture most often used in Northern Indian cooking. None of the spices for the following garam masala need be roasted, because they are all intensely aromatic.
|black cardamom pods, husks removed|
|fennel seeds (optional)|
Blend the spices in a blender at high speed for about 3 minutes. Work the mixture through a fine-mesh strainer. Zap what doesn’t go through the strainer a second time in the blender and work it through the strainer. Reserve the garam masala, tightly sealed, in the freezer.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.