Home Cooking

my perennial garam masala problem


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 7

my perennial garam masala problem

Lady_Tenar | Apr 9, 2012 09:20 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?

Want to stay up to date with this post?

Recommended From Chowhound