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Homemade Garam Masala Spice Blend

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Vicky Bhogal, Level 7
Vicky Bhogal
309 Followers
Garam Masala is one of the most important Indian spice blends and is absolutely indispensable. It is vital to have a good quality one rather than shop bought varieties which often contain turmeric as a filler ingredients. It is much better to make your own so you know exactly what has gone into it and you can tailor it to suit. Warming, packed with flavor, and absolutely delicious in so many different recipes including Vicky's garam masala scrambled eggs.

Cooking Recipe

Ingredients:
Garam Masala Spice Blend
25g coriander seeds
2 tsp black peppercorns
25g cumin seeds
1 tbsp broken pieces of cassia bark
1 brown cardamom
1 bay leaf
1 tsp cloves

Scrambled Eggs
3 eggs
½ tsp salt
1 tsp garam masala
1 green chilli, finely chopped
2 spring onions, finely chopped
A handful of chopped fresh coriander
1 tomato, chopped finely, preferably deseeded
¼ bell pepper, finely chopped (optional)
1 garlic clove, finely chopped (optional)
A squeeze of lemon or lime juice
¼ tsp ground turmeric
1 tbsp butter

Directions:
Garam Masala
1. Place all the spices in a sieve and wash under running cold water.

2. Spread the wet spices onto a foil-lined baking tray and pat so that you have an even, single layer.

3. Roast gently in the center of the oven at 325°F (160°C) for 1 hour until dry and roasted, raking a fork through every 5 minutes and then gently shaking the pan to make sure they are evenly roasted and in a flat, even layer. The spices should be nice and dry and not stick to the fork when they are done, and I use the coriander seeds as my guide, as they should be a nice golden color when fully roasted.

4. Take the tray out of the oven and leave to cool completely before grinding to a powder in a clean coffee grinder.

5. Store in an airtight container in a cool, dark place.

Scrambled Eggs
1. Break the eggs into a bowl and beat with the ingredients, except the butter

2. Gently heat the butter in a frying pan on a low heat.

3. Add the egg mixture and stir until soft and fluffy, taking off the heat just before the egg is fully cooked.

Garam Masala Spice Blend
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