Back to Basics

• Garam masala is not a separate spice, but a blend of others you may have on hand. Coriander, black pepper and cardamom form the backbone of the blend for common packaged varieties. To freestyle a spice substitute, combine ground versions of those three, beginning with the most coriander and using slightly less pepper and cardamom. Cumin, cinnamon, nutmeg, cloves and even ginger also frequently appear in blends, so add a pinch of any or all of those that you have.

No-Fuss Flavor

• Much like seasoned salt or other spice blends, garam masala doesn’t have an official recipe. In fact, precisely measuring each ingredient by following someone else’s recipe could yield a combination you like less than what you cook up on your own. Don’t worry if you don’t have a few components. Use what you have and adjust the ratio to your personal taste. The flavor may not be as complex, but the end dish will still taste great.

Add Some Oomph

• To heighten the flavor profile in your garam masala, use the freshest and least processed spices you can find. Instead of using preground coriander seeds, pepper and other spices, buy them whole and give them a churn in a clean coffee grinder, or use a little elbow grease with a mortar and pestle. If you have time, toast the whole spices in a 325-degree oven for about 15 minutes before grinding to enhance their aroma and flavor.

Spread the Love

• While you’re at it, don’t be afraid to mix a big batch to use in other applications. Try it on meats like goat or pork, or to add some pep to a mild flavored fish. Even soup and chili can benefit from an extra sprinkle of the flavor-packed seasoning. Add it at the end of cooking, as it can turn bitter if overcooked. When substituting in a recipe that requires garam masala, use the same amount of your homemade blend.