Home Cooking 7

my perennial garam masala problem

Lady_Tenar | Apr 9, 201209:20 PM

I love Indian food and I love cooking it at home but there's one problem that I just keep running into that I can't seem to find a solution to. What do you do when a recipe calls for only a small amount of garam masala (or any masala), usually in combination with larger amounts of other pure spices? Like a good purist, I like to make my own masalas and store them as whole spices so I can toast and grind them as needed. But of course, if you only need a small amount, it's hard to get exactly the right mixture in such a small sample, especially since most garam masala recipes call for very small amounts of certain spices (like a small piece of cinnamon stick.) The only way to get exactly the right ratio of spices in a small sample seems to be to store it ground but I don't want to do that. How do more experienced Indian food aficionados solve this problem?

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