Garam Masala

[wappa]

can anyone tell me were i can buy garam masala, and mixed spices, i live near korat, and dying too make a ruby murry but need these ingredients, hopeing help is out there.

[niveknedwob]

The individual ingredients are probably harder to find than the 'combination' - same as making your own "curry powder". Worth seeing what you can get hold of locally though in Khorat. Google the composition.

There are probably local Thai equivalents for the majority of them.

[NanaFoods]

A quick Google and found this:

http://indianfood.about.com/od/masalarecip...garammasala.htm

Garam Masala

<h3 id="rI">Ingredients:</h3>

• 4 tbsps coriander seeds
  
• 1 tbsp cumin seeds
  
• 1 tbsp black peppercorns
  
• 1 ½ tsps black cumin seeds (shahjeera)
  
• 1 ½ tsps dry ginger
  
• ¾ tsp black cardamom (3-4 large pods approx)
  
• ¾ tsp cloves
  
• ¾ tsp cinnamon (2 X 1" pieces)
  
• ¾ tsp crushed bay leaves
  

<h3 id="rP">Preparation:</h3>

• Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
  
• When the spices are roasted turn of the flame and allow them to cool.
  
• Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
  
• Grind them all together, to a fine powder in a clean, dry coffee grinder.
  
• Store in an air-tight container in a cool, dark place.

and this:

http://www.ochef.com/r75.htm

Garam Masala Recipe

From Indian Regional Classics (Canada, UK), by Julie Sahni. This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking. It is widely available, but my homemade version is more fragrant and, of course, fresher.

ngredients:

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons cardamom seeds

2 tablespoons black peppercorns

1 (3-inch) stick cinnamon, broken up

1 teaspoon whole cloves

1 teaspoon grated nutmeg

1/2 teaspoon saffron (optional)

Instructions:

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Yield: Makes about 1/2 cup

...amongst others...

[tariq786]

Normally in Bangkok u can find this in Makro & Foodland but do u have these in Khorat ?

[NanaFoods]

Normally in Bangkok u can find this in Makro & Foodland but do u have these in Khorat ?

I've also seen it in the spice section of Makro -- as "yellow curry" or something like that.

[BangkokHank]

For what it's worth, you can find it in most of the farang-oriented supermarkets in Bangkok, like Villa and Foodland, as well as in a few specialty Indian spice shops. It would probably even be possible to get these Indian shops to ship some to you. I know one in Sukhumvit Soi 10, for example. But you would probably need to go there yourself the first time and establish a contact with them. This would only be worthwhile if you expected to need regular shipments, though, I suppose. (I went on an Indian cooking binge after my recent return from a trip to India. I found all of the spices I needed, but that didn't help me to make the food taste like it did in India!)

[sharonb]

The individual ingredients are probably harder to find than the 'combination' - same as making your own "curry powder". Worth seeing what you can get hold of locally though in Khorat. Google the composition.

There are probably local Thai equivalents for the majority of them.

There are indian shops that will mail or not sure how but they will send you whatever you order for a samll premium including lentils, pulses, indian spices,tea, wholewheat flour.

That would be your best bet

[Slaps]

To the OP

PM me with your address and I'll send you some, got lot's in the kitchen

Can get easy here in Bkk

I know what it's like when you need a Ruby