Many substandard Indian restaurants still use curry powders to create their dishes. Personally I do make a couple homemade curry powders from time to time just for ease but if I am entertaining guests, my curry powders aren't allowed anywhere near the food!
The reason is that once the spices are roasted and ground, they tend to lose their flavor very quickly. My feelings towards curry powders also apply to those little jars of garam masala powder sold in the super market. Garam masala is one of the most important spice mixtures used to brighten up Indian food. Mass produced versions that have been sitting in a jar for months just won't deliver!
Following are three different garam masala powders that I have been using lately. These aromatic spice blends are best when left whole and then roasted and ground on the day you use them. Whole spices stored in airtight containers in a cool dark location should keep their flavor for months.
Garam masala is generally used as an uplifting flavoring at the end of cooking. A tablespoon of roasted and ground masala powder sprinkled over your favorite Indian food before serving will help make a great dish into an amazing dish.
Feel free to experimenting with the measures. Creating the best spice blend is a real art that will be improved as you play with the different flavors to create a mix that is truly your own.
Garam Masala from Delhi:
Total preparation time: 15 minutes
Makes 500g / 1 lbs of whole spice mix
200g (2 cups) cumin seeds
75g (1 cup) coriander seeds
75g (1 cup) black cardamom seeds
50g (2/3 cup) black peppercorns
60g (2/3 cup) dried ginger finely chopped
Preparation Method:
Mix and then store all of the whole spices in an airtight container. When you are ready to use them, heat the required amount in a dry frying pan over high heat until the spices begin to smoke. Allow to cool and then grind to a powder in a spice grinder or pestle and mortar.
The Punjab Spice Mix:
Total preparation time: 15 minutes
Makes 500g / 1 lbs of whole spice mix
200g (2 1/4 cups) green cardamom pods
125g (1 cup) cumin seeds
125g (1 cup) black peppercorns
10 two inch long cinnamon sticks broken into small pieces. (You could substitute two large pieces of cassia bark.
20g (1/4 cup cloves
2 nutmegs grated
(See preparation method above)
Deluxe North Indian Blend:
75g (2/3 cup) black peppercorns
75g (2/3 cup) black cardamom seeds
125g (1 1/4 cup) white cumin seeds
50g (1/2 cup) green cardamom pods
50g (1/2 cup) coriander seeds
50g (1/2 cup) fennel seeds
10 two inch long cinnamon sticks broken into small pieces. (You could substitute two large pieces of cassia bark.
25g (1/4 cup) mace
30g (3 cups) dry bay leaves
60g (2/3 cup) dried ginger finely chopped
2 nutmegs grated.
