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     Re: Slow-Cooked Vegetable Cur   
     By: Shawn Highfield to Ben Collver on Thu Mar 06 2025 05:50:00   
      
   SH> Since we're on the topic of curry.  I know each household makes their own   
   SH> garam masala (spelling?).  Is there a version you make that you want to   
   SH> share Ben?   
      
   Thanks for asking.  Here's a good garam masala recipe.  I spell it the same   
   way.  I imagine you might lower the heat to desired ghost level. ;)   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Best Garam Masala Ever   
    Categories: Indian, Spices   
         Yield: 1-1/2 Cups   
      
     1 1/2 tb Whole black cardamom (10)   
         1 tb Whole green cardamom (40)   
         3    Cinnamon sticks (3")   
         1 tb Whole cloves   
       1/4 c  Black peppercorns   
       1/2 c  Cumin seeds   
       1/2 c  Coriander seeds   
      
     Break open cardamom pods, remove seeds and reserve. Discard skins.   
     Crush cinnamon with a kitchen mallet or rolling pin to break it into   
     small pieces. Combine all the spices together.   
      
     Preheat a large, heavy iron frying pan on a stovetop burner at medium   
     heat for 2 minutes. Add the spices and roast over medium heat,   
     stirring and shaking the pan constantly in order to prevent burning.   
     For the first minute or two, nothing will happen--the spices are   
     losing their moisture during this time--and then all of a sudden they   
     will start to brown. This is a crucial period: If you don't watch   
     them carefully and stir them constantly, they will burn almost   
     instantly. As the spices brown, they will begin to smoke, releasing   
     the sweet fragrance of roasting spices. Roast them until they turn   
     dark brown (I roasted mine to medium brown). Turn down the heat a   
     little if they seem to be browning too quickly. 1-1/2 cups garam   
     masala will take about 10 minutes. Take the browned spices out of the   
     pan immediately, and put them into a clean, dry bowl to cool   
     completely before using.   
      
     Put the spices in a coffee grinder and grind them to a fine powder. A   
     food processor is not suitable for grinding this blend.   
      
     This garam masala will keep for 3 months at the very least, if stored   
     in airtight containers in a cool, dry place.   
      
     Recipe by Classic Indian Cooking by Julie Sahni   
      
   MMMMM   
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