For Garam Masala, I’ve discovered, there are about as many recipes as their are people making it. There isn’t one authentic, or one original recipe, but rather it seems to be a matter of personal choice.
For a long time I would say that I didn’t like curries. I think this was because every curry I ever had from a takeaway was just an overkill of hot and I didn’t find that very pleasant. It was only when a friend served me a curry she made that I realised that there was a world of flavour out there that I knew very little about. Over the recent years I’ve learned to enjoy curries – but only those I make, so that I manage the heat!
Garam Masala is the foundation for many North Indian and South Asian dishes, but I’ve also learned that it can add amazing flavour to any meat dish without specifically making it a curry. Garam Masala actually means ‘warm spices’ and that’s precisely what these spices do – they add a warm depth of flavour to the meal.
As with all spices, if you’re able to blend it fresh when you need it, the flavours are stronger and richer, but I make a small amount at a time so that I make a fresh batch every month or so. You can freeze this and take it out as you need it, or just store in an airtight container. 
- 1 Whole nutmeg
- 10 Whole cloves
- 1 Cassia Stick (sold as cinnamon sticks in supermarkets)
- 1 tsp Black Peppercorns
- 2 tbs Coriander seeds
- 1 tbs Cumin seeds
- 1 tbs Fennel seeds
- 1 tbs Cardamom pods (about 6 pods)
- 1 tsp Cayenne pepper (add more if you prefer a hotter spice, or substitute for dried chillies)
- 1 tsp Turmeric
- If you’re using a Thermomix, you can add all the ingredients to the bowl and whizz at[b] speed 10 / 20 seconds[/b]. Check inside to confirm, but everything should be a fine powder.
- If you’re not using a Thermomix or similar high powered blender, add the first four ingredients, and blend for 30 seconds or until broken into pieces. Add the rest of the ingredients and blend for a further 30 – 60 seconds depending on your blender, until all the spices are crushed.
- Store in an airtight container and use within a month for the best flavours.