garam masala

i made garam masala today. it is readily available as a ready-to-use powder in stores, but it's more fun to make it yourself, y'know? and i have all these whole spices that i don't use much – especially black cardamom, nutmeg, and fennel, i'm very happy whenever an occasion presents itself to use those.

also, i'm given to understand that garam masala is one of those things that every household has its own recipe for that they swear by, which just makes it feel very appropriate that i make it myself. i used a recipe, of course, but with a few changes: two spices i don't have and just left out, one inadequate but probably harmless substitution, and slightly increased quantities of spices i particularly like (coriander seed) or have more of than i'm ever likely to need (black cardamom).

the recipe says garam masala is very easy to make at home. it's uncomplicated, sure, but easy it is not, at least if you don't have a spice grinder. i spent four hours pounding spices with my trusty mortar and pestle (which, by the way, has over the years proven to be a way better investment than i imagined when i bought it). four hours pounding two rocks together for just a few teaspoons of powder...

can't wait to make some real nice chole masala!