Saturday, April 17, 2010

Garam Masala

I got inspired this week to try to make my own version of thosai (dosa, dosay, dosey) and tandoori chicken. I started off by collecting and grinding a set of spices for garam masala. I used the following recipe from the book The Food of India, but one can find many versions of garam masala elsewhere:

1/2 cup cumin seeds
2 tablespoons coriander seeds
4 cinnamon sticks (5cm each)
12 green cardamom pods, bruised
5 black cardamom pods, bruised (couldn't find; substituted more green pods)
10 cloves
1/2 nutmeg, broken
4 blades of mace (couldn't find; skipped)
1 tablespoon black peppercorns
4 whole star anise
5 bay leaves

All spices are dry-roasted in a pan (I use my non-stick wok) over low heat (I used 4 on my scale of 1-12). When the aroma becomes strong, but before any burning occurs, remove from heat and allow to cool for a few minutes. Afterwards, grind in a coffee mill or electric blender. Store the mix in airtight conditions in the freezer and it will last for months.


  1. Brave attempt Sir,
    the fact no picture of thosai appears in your blog may make some novice detective to conclude..
    Anyway glad to have expat view of things in Malaysia..

  2. I did make thosai and will post pictures this weekend. I had mixed success. Indian food is the best!