AMANDA’S GARAM MASALA MIX
2 tbsp whole coriander seeds
1 tbsp whole cumin seeds
4-5 cardamom seeds
1 tbsp whole black peppercorns
1 tbsp fennel seeds
1 tsp mustard seeds
3-4 whole cloves
2 dried red chile peppers, seeds discarded
2 tbsp ground turmeric
Combine coriander, cumin, cardamom, peppercorns, fennel, mustard seeds, cloves, and red chile peppers in a small pan over medium-low heat.
Toast until fragrant, about 2 minutes. (It will burn quickly, so keep an eye on it).
Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
Spoon in the turmeric, and process to combine.
Can be used immediately. Here, I just add fresh chopped ginger and garlic when cooking.
Of course, if you want it a with more kick – just add a little “mother-in-law” curry powder or even cayenne pepper to your taste.
Can be stored for up to a month (I have stored mine for longer).
Recipe posted by Amanda Conradie
Photo: Elize de Kock