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GARAM MASALA, REGIONAL INDIAN

 

Complete Indian Cooking
by Meena Pathak

EAST INDIAN GARAM MASALA

• 2 tablespoons fennel seeds
• 2 tablespoons cumin seeds
• 3 tablespoons black mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon coriander seeds
• 3-4 cloves
• 2.5 cm (1 in) piece of cinnamon stick
• 2-3 dried red chillies
• pinch of asafoetida

Dry-roast and grind all the whole spices.
Add the asafoetida and blend together briefly.
Cool and store in an airtight container.


NORTH INDIAN GARAM MASALA

• 8 cm (3 in) piece of cinnamon stick
• 2 tablespoons cumin seeds
• 1 tablespoon coriander seeds
• 4 bay leaves
• 3-4 black cardamom pods
• 10 cloves
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground mace
• pinch of ground nutmeg
• 8 saffron strands

Dry-roast all the whole spices except the saffron.
Add the saffron strands, mace and nutmeg, cool and store in an airtight container.


WEST INDIAN GARAM MASALA

• 3 tablespoons cumin seeds
• 4 dried red chillies
• 2 tablespoons sesame seeds
• 1 tablespoon fennel seeds
• 6 green cardamom pods
• 1 tablespoons ajowan seeds
• 1 tablespoon coriander seeds
• pinch of asafoetida

Dry-roast the whole spices and grind.
Add the asafoetida, cool and store in an airtight container.