In English garam means warm and marsala means blend of spices. So we are about to make Garam Marsala, warm blended spices. The are many blends but this one is a great all-rounder that is ten time better than what you get at the supermarket.
Garam Marsala is a digestive aid that will also warm you up, a perfect Winter blend.
- 1/2 cup of whole coriander seeds
- 1/4 cup of cumin seeds
- 9 cinnamon sticks (about 2.5 cms)
- 2 tablespoons of cloves
- 10 tejpatta (Indian bay leaves)
- 10 black cardamons (amount optional to taste)
- 1 1/2 tablespoons of whole black pepper
- 1 inch piece of whole dried ginger
- 1 nutmeg
What to do
- Pick the coriander and cumin seeds of stones.
- Spread the whole spices on a plate or thali (serving plate)
- Keep in the sun for 2 to 3 days, turning each day so that sunlight is even. Not always practical I know, so roasting might be the ticket.
- Grind the dry ginger first. Specialised dry spice grinders or coffee grinders make this blend a little easier to make.
- Add the broken cinnamon sticks and nutmeg and grind to a fine powder and keep aside.
- Now grind the rest of the spices and grind to fine powder (or as desired).
- Blend both batches well and place in an airtight container.
This stores perfecting in the refrigerator as well and is perfect spice for our Red Lentil Pakoras.