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Author Topic: garam masala probs  (read 6,713 times)

AI Summary
To make garam masala from scratch using a pestle and mortar, it is recommended to dry roast the spices first to make them easier to grind. While homemade garam masala is noted for its fragrance, caution is advised regarding the quantity used, as too much can overpower a dish. Some users suggest investing in an electric coffee grinder for a finer powder, and there is a consensus that the Bruce Edwards spice mix is a popular and effective recipe for curry powder.

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Offline dazalonso

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garam masala probs
« on: January 19, 2006, 11:31 AM »
trying to make gm mix from scratch i've only got apestle & mortar i can't get cloves & cinammon bark to a powder any tips should i roast my spices first. I know it's easy to buy ground but thought i'd have a crack at making it. Any response would be appreciated cheers.
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Offline Curry King

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Re: garam masala probs
« Reply #1 on: January 19, 2006, 12:10 PM »
Hi,

Yes you will find it easier if you dry fry them first before grinding, making sure not to burn them.

cK
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Offline Mark J

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Re: garam masala probs
« Reply #2 on: January 19, 2006, 12:30 PM »
As CK said definitely easier if you roast first, it makes the spices brittle
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Offline DARTHPHALL

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Re: garam masala probs
« Reply #3 on: January 19, 2006, 12:52 PM »
To add to the answers, if you do end up burning the Spices they will taste bitter & will not be of any use except for Spicing your Bin? ;D.
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Offline dazalonso

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Re: garam masala probs
« Reply #4 on: January 19, 2006, 03:03 PM »
thanks 4 the replies? chaps i will? try this.By the way just attempted a pathia from a recipe posted on here on the 16th (the? guy had a demo? in a resturant).I can't believe how authentic it looks and tastes beginners luck or what.I keep staring at it in wonder i'm scared to eat it in csse i can't reproduce it.

Also in your spice mixes/curry powder what are you using i'm using chilli powder paprika cumin & tumeric is this good or could i improve it.Also can anyone point me to a good korma recipe sorrry 4 the beginner questions but this is a damn freindly & knowledge forum so i'm sure no will mind cheers.
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Offline Curry King

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Re: garam masala probs
« Reply #5 on: January 19, 2006, 03:52 PM »
Hi Daz,

For the best curry powder\spice mix at the moment I would say the common favorite is the Bruce Edwards which is

Coriander - 8 Parts
Turmeric - 7 Parts
Cumin - 5 Parts
Curry Powder - 4 Parts
Paprika - 4 Parts (optional, mainly for colour)

If you havn't done so already its worth checking out the whole Bruce Edwards article thats posted here:

https://curry-recipes.co.uk/curry/index.php?topic=108.0

Also here is part one:

https://curry-recipes.co.uk/curry/index.php?topic=516.0

They are worth printing out and keeping as i've yet to see anything else in print that comes anywhere near as close? ;)

Happy Currying
cK
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Offline Mark J

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Re: garam masala probs
« Reply #6 on: January 19, 2006, 06:37 PM »
Ill add my vote to the Bruce Edwards

Ive just been rereading his articles, the man was well ahead of his time  ;D
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Offline raygraham

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Re: garam masala probs
« Reply #7 on: January 20, 2006, 06:41 AM »
Hi,

I think you would be better investing in an electric coffee grinder instead of your pestle and mortar. They are about ?15 and grind anything to a fine powder. Dry roasting the spices first is a must anyway but I don't think you will get a fine powder from the whole spices such as Cardamom, Cloves, Nutmeg etc.

I find that although home made G. Mas is so much more fragrant than shop bought it can also ruin a dish if you use too much..............err on the side of caution.

East End, Supreme and Natco do a good shop bought alternative.

Regards

Ray
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