GARAM MARSALA RECIPE

Each month I visit the Union Square Farmers' Market for the purpose of bringing back photos of  seasonal fruits and vegetables to share in the post 'Fresh from New York'.  This month's Fresh from New York will be featured as a guest post on Chow and Chatter. Rebecca writes a lovely blog that focuses on nutrition and Indian cuisine. She has encouraged me to start my own collection of Indian curry mixes, so I am sharing with you a recipe for garam marsala (below), which Rebecca frequently uses in her cooking.  When you have a chance, please visit Chow and Chatter to read this month's Fresh From New York.  

GARAM MARSALA

Garam marsala means "warm spice." This is a versatile blend that can be used in a broad range of chicken and curry stews. You can make a batch and store in a jar to use over several months.

(Adapted from Sai Viswanath)

Ingredients

• 1/2 cup plus 2 tablespoons cumin seeds
• 1/4 cup coriander seeds
• 1/4 cup cardamon pods, seeds removed
• 1 bay leaf
• Two 3-inch cinnamon sticks
• 1 1/2 tablespoons whole cloves
• 1/8 teaspoon ground mace
• 2 1/2 tablespoons ground ginger
• 1/8 teaspoon freshly grated nutmeg
  

Method

1. Finely grind the whole spices in batches in a spice grinder.
2. Transfer each batch to a coarse strainer, and sift over a bowl. Add the mace, ginger and nutmeg. Whisk to blend.
3. Store in a tightly sealed jar in a cool dry place, which should keep for six months.

Makes about a cup. Store in a plastic bag in the freezer to ensure the oils stay fresh.