Over the years we’ve done quite a few cooking demos and we’re always being asked about our house made garam masala rub. It’s a really easy recipe and is the perfect rub for so many different meats. My husband prefers to use this on lamb kebabs (check back tomorrow for that recipe) – I like it on lamb and on chicken. There is no way to go wrong with this if you enjoy Indian flavors in your food.
Garam Masala Rub
1c coriander seeds
1 tbsp cloves
1 cinnamon stick – 4” long
8 cardamom pods
1 tbsp cumin seeds
1 tbsp black pepper
1 ½ tsp fennel seed
1 bay leaf
Clean the spices, pick and discard stones and debris. Crush the coriander seeds and check for worms.
In a heavy bottom pan, dry roast coriander seeds lightly, add in the other ingredients to the pan.
Switch off and toss till the cumin warms up. Set aside to cool.
Powder them in a dray jar and sieve if needed.
Store in an airtight glass jar to use at your leisure.
This keeps good for a month without refrigeration, keeps good for several months in the refrigerator. Make small packs of this powder in foil and store it, this way whenever you need it, you can use just that pack and the rest remains flavorful.