This recipe for garam masala is one of the many versions. Garam masala is nothing more that a mix of spices and every region, even every Indian household, may have their own mix.
To prepare the masala, ensure that all ingredients, apart from the garlic and ginger, are dried. That is usually done by roasting at 475°F (245°C) for a few minuts, although it can take up to 1/2 an hour.
Then use a coffee grinder or spice grinder to crush everything into a very fine powder.
Add the powder to the paste and mix well in a large bowl.
Add a tablespoon of vegetable oil to thicken and stir until well blended.
For a delicious added sweetness, throw in an inch of cinnamon stick and stir some more. A few chunks of asafoetida can add great flavor.
Garam masala is usually added towards the end of the cooking time or sprinkled on top of the cooked food.
To make a dry mix, use garlic granules and ground ginger. Store in a pepper grinder and grind a little each time you are going to use it.
Garam masala is just a blend of spices, usually seeds toasted and ground.
Sprinkle garam masala onto fish fillets before grilling for an Indian style dish. Delicious with fatty fish such as salmon or mackerel.
Mix with lemon juice to make a marinade for seafood.
Mix with ground lamb and finely chopped onion to make koftas.
Use this garam masala for the Indian rice dish bisi bele baath.