Do you love Indian food but because you are following the SCD diet you don't trust eating out or ordering in anymore? Well, Indian food is very easy to make and can be adjusted to make it gut friendly for all of us.
One of the most used spice mixes in Indian cooking is Garam Masala. This spice mix is the quintessential ingredient in Indian cooking. We eat egg curry at least once a week and the finishing touch is the aromatic spice mix of fresh exotic cardamom and cumin combined with the wholesome warming feeling of cloves and cinnamon. Add to that a little bite from the black peppercorns and you have made yourself an authentic Indian meal.
I have always used Madhur Jaffrey's Garam Masala blend, just can't top this one. The only change I have made is that I use regular cumin seeds instead of black ones. But if you can get your hands on them, go for it.
Ingredients, makes about 1/4 cup or 1 oz
1 tablespoon / 0.4 oz cardamom seeds
or 1 1/2 tablespoons / 0.5 oz of whole cardamoms
2 inch / 0.1 oz piece of cinnamon stick
1/3 of a / 0.1 oz nutmeg
1 teaspoon / 0.2 oz black peppercorns, whole
1 teaspoon / 0.1 oz cumin seeds
1 teaspoon / 0.1 oz whole cloves
If you are using whole cardamoms you will have to get the seeds out. The easiest way is to bash up the seeds and remove the skins. I use my pestle and mortar for this.
Break up your cinnamon by either smashing it with a pestle and mortar, hammer (clean of course) or use a sharp knife. This will make it easier for the spice grinder to get everything fine.
In order to get 1/3 of a nutmeg you will have to break up the whole nutmeg. And again I use the pestle and mortar for this. It is a real handy kitchen gadget to have, you can find them almost everywhere. Check out your kitchen store or Ethnic grocers.
Put the cardamom seeds, broken cinnamon stick, nutmeg, black peppercorns, cumin seeds and whole cloves in a clean spice grinder. Grind till you get a powder and no bits of spices are visible.
Keep in an airtight container out of direct sunlight.