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. 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.
Ingredients
- Black cardamom pod
- Cloves
- Black peppercorns
- Large cinnamon sticks
- Coriander seeds
- Cumin seeds
- Fennel seeds
- Star anise
- Bay leaf
- Mace blades
- Poppy seeds
- Dried rose petals
Capture the full recipe from the book
Open Dishoom at page 356 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download in de App Store