Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Garam Masala

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Meaning “a warm blend of spices”, this spice mixture is traditionally used in north Indian dishes; it has many variations. Dry-roasting before crushing intensifies the flavour.

Combine mace, cinnamon, bay leaf, cardamom, cumin, peppercorns and coriander; stir over a low heat until spices darken.
When cool, place toasted spices in a mortar and grind with a pestle until powdery. Store in an airtight container.

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General Information

East-West Flavours

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