Like so many other spice mixes Garam Masala has any number of different variations depending upon the region and who is making it, is this another one of your grand mothers secret recipes? Garam Masala is generally specific to the greater Indian and South Central Asian cuisine, Pakistan, Nepal, Bengal. It is very easy to make and is a dried powder, so if you’re not up to the task you can usually find it in super markets in the spice section.
The basic ingredients, and of course you can add to the flavors if you like are:
The trick to making it all taste so delicious and a step you cannot miss is to toast all the ingredients together, a relatively simple process. Get a big skillet, heat it up to a medium heat, throw all the spices in and sort of softly stir here and there, really just making sure they get evenly toasted. You definitely want to keep this a slow process, taking about 8 to 10 minutes, if you turn the heat up too high, the spices will cook too quickly on the outside and not cook on the inside.
When done grind them all up, the process will be a lot easier since they are toasted. This is really easy to store and keep in either your freezer or a tightly sealed jar in the spice rack. Amazing to sprinkle on as any addition to a condiment to roasts and of course some wonderful Indian food from home, Garam Masala is a base spice mix that you will need time and again.