Garam masala means ‘warming spice mix’—an aromatic rather than hot blend of spices which often appears in Indian recipes. There are countless versions. This one can be considered elemental, which makes it useful in many situations where other spices are intended to characterise the dish.
We love making our own spice blends because the results are just so much better than any store-bought option. The fragrance is certainly far more pronounced than pre-mixed blends and the flavour is richer.
Spice blends are one of the areas where theformat really shines. Many recipes require you to make a large quantity because the smallest volumetric measurement is ⅛ teaspoon. With the modernist recipe format you can scale down the recipe to produce just what you require for a single dish. With inexpensive pocket scales with 0.01 g accuracy, you can make the quantity as small as you like. Spice mixes are best when fresh, so being able to make a fresh mix with negligible waste is a bonus for the quality of your final dish.
25 minutes total: 10 minutes attended, 15 minutes unattended
Keeps for 3 months in an air-tight container stored out of direct sunlight.
17 g (servings 4 –8)