Question:
I would like to know how to make home made garam masala. Can you help?

Answer:
Obviously, there are countless combinations of spices that make up garam masala which literally translated means a mixture of hot spices. And almost every Asian household would have their own secret and personal recipe. The one below is mine.

Garam Masala from Brit Spice published by Penguin

8 whole cloves

8 cinnamon sticks

8 green cardamom pods

4 black cardamom pods

1 tbsp cumin seeds

1 tbsp coriander seeds

2 tsp black peppercorns

1 tsp black mustard seeds

Heat a heavy based frying pan, then add all of the spices and cook for a couple of minutes to bring out the aromas and flavours, shaking the pan occasionally and being careful not to let them burn. Remove the pan from the heat and set aside to cool. Then put the spices into a coffee grinder and blitz. You may have to do this in batches.

Store in an airtight container for up to 6 months.