I remember living in a larger city where the grocery stores had any meat, any spice, any vegetable, any unique food item you wanted or needed for that night’s meal. If they didn’t, the market down the street did.
Now I live in a smaller city (but still twice the size of my hometown). We have two larger grocery stores in town as well as a small privately owned grocer and a few deli/markets. It’s more difficult to find unique things. Once, in looking for ground lamb for gyros, I went to three different stores before I found some – the other stores just simply didn’t carry lamb ‘at that time of year’.
So when I’m in need of garam masala for Mulligatawny soup, Indian Spiced Chicken, or any other flavorful dish I’m making, I make the spice blend myself.
You could use a spice grinder but I don't have one, and actually prefer some larger pieces in my masala.
Ingredients
Instructions
Preheat oven to 350 degrees. Roast coriander seeds for about 5 minutes. In shallow bowl, crush coriander seeds, peppercorns, and whole cloves with the back of a spoon. Combine all ingredients. Can keep in an airtight container for up to 6 months.
Original recipe inspiration found at Epicurious.com
