Garam masala

Dishoom, p. 356

We use garam masala in almost every savoury dish we make. We give two methods for this spice mix: a quick recipe using a pan, and a longer recipe using the oven. The longer one will yield a richer, fuller flavour. As with all masalas, freshly grinding your spices produces the best results. For an especially rich garam masala, add a large pinch each of saffron and grated nutmeg along with the poppy seeds and rose petals. The garam masala will keep an airtight container in a cool, dark cupboard for up to a month.