Subj : Slow-Cooked Vegetable Cur
To : Shawn Highfield
From : Ben Collver
Date : Thu Mar 06 2025 10:41:41
Re: Slow-Cooked Vegetable Cur
By: Shawn Highfield to Ben Collver on Thu Mar 06 2025 05:50:00
SH> Since we're on the topic of curry. I know each household makes their own
SH> garam masala (spelling?). Is there a version you make that you want to
SH> share Ben?
Thanks for asking. Here's a good garam masala recipe. I spell it the same
way. I imagine you might lower the heat to desired ghost level. ;)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Garam Masala Ever
Categories: Indian, Spices
Yield: 1-1/2 Cups
1 1/2 tb Whole black cardamom (10)
1 tb Whole green cardamom (40)
3 Cinnamon sticks (3")
1 tb Whole cloves
1/4 c Black peppercorns
1/2 c Cumin seeds
1/2 c Coriander seeds
Break open cardamom pods, remove seeds and reserve. Discard skins.
Crush cinnamon with a kitchen mallet or rolling pin to break it into
small pieces. Combine all the spices together.
Preheat a large, heavy iron frying pan on a stovetop burner at medium
heat for 2 minutes. Add the spices and roast over medium heat,
stirring and shaking the pan constantly in order to prevent burning.
For the first minute or two, nothing will happen--the spices are
losing their moisture during this time--and then all of a sudden they
will start to brown. This is a crucial period: If you don't watch
them carefully and stir them constantly, they will burn almost
instantly. As the spices brown, they will begin to smoke, releasing
the sweet fragrance of roasting spices. Roast them until they turn
dark brown (I roasted mine to medium brown). Turn down the heat a
little if they seem to be browning too quickly. 1-1/2 cups garam
masala will take about 10 minutes. Take the browned spices out of the
pan immediately, and put them into a clean, dry bowl to cool
completely before using.
Put the spices in a coffee grinder and grind them to a fine powder. A
food processor is not suitable for grinding this blend.
This garam masala will keep for 3 months at the very least, if stored
in airtight containers in a cool, dry place.
