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Venika Kingsland’s Garam Masala from the Breakfast Show (11 July 2007)

Garam masalaÌý (literally, means 'hot') is a blend of spices used in Indian food. No decent curry kitchen would be without it. Every cook has their own special mix of ingredients, and once you have made your own mix you will never go back to buying itÌý off-the-shelf.

Spices for garam masala

Garam masala can be used during cooking but more traditionally, it is used to sprinkle over prepared food, or used to 'spike’'daal (lentils) just before they are served. This is done by heating a tablespoon of butter, adding a teaspoonful of the garam masala and pouring it over the prepared daal.

The ingredients below are for my favourite garam masala recipe, but be adventurous, mix and match your own by varying the ingredients and amounts.

50g cumin seed
50g coriander seed
25g black cardamom seeds
25g whole black peppercorns
25g cloves
1 whole nutmeg
6 bay leaves
2 sticks cinnamon

Break the cinnamon into small pieces, and crumble the bayleaves. Heat a heavy skillet on a medium flame and dry roast all the ingredients for a few minutes, stirring all the while, till they start to turn brown. Do not allow them to burn. Remove from heat and allow to cool. Grind and store in an airtight container in a cupboard. This mixture will keep for two months.