Session 177 — Garam Masala from Scratch + Spice Inventory
← Block 37–38: Indian Overview
Skill: Dry-toasting and grinding whole spices; building a custom blend; understanding garam masala's role
Read first: Garam Masala — Serious Eats
What you're learning: Garam masala is not curry powder and not a substitute for it. It's a warm spice blend (cardamom, cinnamon, cloves, black pepper, cumin, coriander) used at the end of cooking to reinforce aroma, not during early stages. Make a small batch from whole toasted spices. Taste it against store-bought — the difference is remarkable.
Full Meal: - Make garam masala as the session - Cook a simple tarka dal using your fresh blend vs. one portion with store-bought - Taste compare + serve both as dinner with rice
🎥 Compare Notes: Homemade Garam Masala — Chef Ranveer Brar — Ranveer Brar toasts and grinds his own blend; compare your spice selection, toasting darkness, and grind fineness.