Hi and a huge welcome to Steve's Kitchen. Today I want to share with you my Garam Masala recipe. Now Garam means hot but it's not really a hot masala it's more of those sort of pungent sweet spices
Now if you ask a hundred people for a Garam masala recipe you're going to get a hundred different variations, it really is a personal preference.
Let me show you what I like using
I've got 3 Black cardamom a wonderful smoky flavour
I've got 2 teaspoons of coriander seeds
I've got a nutmeg here
I've got about a dozen or so green cardamoms
A star anise
A teaspoon of cumin seeds
I've got 1 cinnamon stick here
4 cloves. Now I don't put too much cloves in I find them a little bit bitter.
I've got some Mace
About half a teaspoon of black peppercorns
and three or four medium sized bay leaves
Now they are the spices that I love and at the end of this if you stick around i'll show you a lovely little Masala tea i'm going to make with this.
Now I like to toast these off, so i,m going to take these over to the stove
Now an important thing is to make sure your pan has got a solid base to it and
over a here on the stove I've got this on a medium heat
and I've just cracked into smaller pieces the nutmeg,the cinnamon, the mace, the star anise
and I've just cracked open the cardamom pods aswel
So now we can start to toast these off
Now we don't want these to burn
so whilst the heat is on I want you to continue stirring all the time
If we burn the spices we get a very bitter flavour.
so don't try to rush this by having the heat too high
You'll know when your spices are ready because the smell coming off here is absolutely delicious.
and a good indication is to look at the cumin and cardamom seeds if they start to go a little bit brown
then you know your toasting is ready
Now not everybody toasts off their Garam Masala
I like too
We'll just give that pan an occasional shake
I really think it enhances the flavour so much
Now these are getting close to ready now. you can see the cumin is starting to toast a little golden brown
Now as I say don't be tempted to rush this. this has come together beautifully now and the smell coming off there is delicious
We don't want that to continue browning in the pan so I'm going to pour it onto a cold plate
and just let those spices cool down
Now just quickly with the black and green cardamom I tend to remove the pods and just keep the seeds
because I find the woody outsides of these pods a little bit bitter
So they're very easy just to crack open and remove the seeds from inside
and that's the flavour that we want actually
now you can easily double this quantity of spices or triple it even
But I like to make Garam Masala up as I need it
Because It Generally lasts about a month
and it is really delicious when it's fresh
Now we're just going to pop these spices into our grinder
and then we want to pop them on the grinder and
Blitz this down until it's a fine powder
and there you have it it only takes about 30 seconds to a minute
and you've got a wonderful fresh garam masala
I'll just show that to you
The smell that comes off of that is so delicious
Now whenever i make up a garam masala I'm going to have myself a masala tea
It's the sort of treat I like at the end of making a masala
I've got my saucepan here
I've got my favourite black tea
just going to take a teaspoon
1/2 a cup of water
a nice big heaped teaspoon of my garam masala
Just want to pop this on the stove and bring it up to a boil and let that infuse for 2 or 3 minutes
to really infuse the flavours
and then I'm going to add just over a cup of full cream milk
I'm going to bring that back up to a simmer again
Now I've used full cream milk but actually evaporated milk works really well with this
and then we're just going to strain that into whatever your favourite tea cup is
and for me I like to sweeten it withjust a little bit of honey
and there you have it what better way to finish off making garam masala than with a nice masala tea
now I might have added a little bit of fresh ginger in there as well
Here's to you
Cheers!
and don't forget garam masala is not just for masala tea it goes into so many wonderful dishes
anyway I hope you have enjoyed the video, please share the love, give this one the thumbs up
and I'll see you in the next recipe
Careful this might be a bit hot
Delicious
Now if you have any opinions on my garam masala I'm happy to hear them
and if you have any other suggestions please just pop them down in the comments below
I'll leave a couple of links here to some other recipes
as always I love to hear from you. Be good I'll see you in the next video.