Garam masala

Garam means “heat” and masala means “spice blend”, but this versatile, aromatic mix beloved of Indian and South Asian cooks contains no chilli: the warmth comes from the pungent nature of the spices.

• makes

  2 tbsp

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 tsp fennel seeds
• 2 tsp cumin seeds
• ½ tsp caraway seeds
• 1 tsp green cardamom seeds
• 2 cm piece cinnamon stick
• ½ star anise
• ½ tsp cloves
• ½ tsp black peppercorns

Instructions

Dry roast fennel, cumin and caraway seeds, then place in a spice grinder or mortar and pestle. Add green cardamom seeds (which are a little more sweet), cinnamon stick, star anise, cloves and black peppercorns and grind until fine.

Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Tiles from Onsite Supply. Small aqua dish from Mud Australia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.