Welcome to the cookery school, have you ever made you own spice mix? the smells of roasting spices are sensational… you’ll never use shop bought again!
Warm woody fragrances, citrus from the coriander and liquorice tones from fennel. Garam masala is widely used around the world and more versatile than you realise. It originates from India with each region, city and village claiming its own distinctive recipe.
Garam Masala Spice Mix
- 1/2 cup coriander seeds 35g
- 1/4 cup cumin seeds 30g
- 2 tbsp green cardamoms, use whole pod 17g
- 2 tbsp cloves 12g
- 1 tbsp peppercorns 9g
- 6 pieces of 2″ cinnamon 4g
- 1 tbsp fennel seeds 8g
- 1/2 small nutmeg 2g
- 1 star anise
- 2 black cardamom 1g
- 3 strands mace
- 4 dried bay leaves
Garam Masala Spice mix – Method
Prepare your spices by wiping the bay leaves, inside of the cinnamon sticks and remove stones and bits from all the spices.
Heat a pan to piping hot and add cardamoms, bay leaves, star anise, nutmeg, mace, cinnamon, cloves and pepper.
Roast on a low to medium heat without burning, until they smell good, then transfer to a plate.
Add fennel seeds to the pan and roast for 30 seconds, then add the cumin seeds until it begins to smell good. Transfer to the same plate and cool completely
Add all the spices to a grinder and blitz to a fine powder. You can use a mortar and pestle.
Sieve the spice mix and store in an air tight glass jar. Keeps for a few months.
All our classes can be adapted to most allergies and preferences – just let us know in the notes when booking