Prep 10 mins
Cook 10 mins
Masala is stronger than garam masala because it contains hot peppers. This recipe for masala is adapted from Malay chef Cass Abrahams' recipe. It's rather a large quantity, and spices do not last all that long. So you might consider halving the quantities. Keep the prepared spice mixture in an airtight container away from strong light. Whereas garam masala is often used to sprinkle over food before serving (as well as in Malay dishes) masala itself is used as part of the curry preparation. (Usually, when preparing a curry, more aromatic spices will be added to the masala, and crushed as well, such as fenugreek, nutmeg, fresh hot pepper, etc., and depending on the cook the curry can be made much hotter).
- 3 ounces hot peppers, dried, crushed
- 2 ounces black peppercorns
- 8 ounces cumin seeds
- 10 ounces coriander seeds
- 2 ounces turmeric
- 2 ounces ground ginger
- 1⁄3 ounce cloves, whole or 1⁄3 ounce a pinch ground cloves
- 1⁄3 ounce cinnamon sticks or 1⁄2 teaspoon ground cinnamon
- 10 cardamom pods
- Roast the spices in a 350 degF/180 deg C oven for about 5 - 7 minutes, until you can smell the fragrance.
- Grind in a blender or coffee bean grinder.
- Store in an airtight container away from direct heat or light.
- Use within 3 months.