Marc > wrote:

> I prefer to make my own but the recipes are all over the place I made on
> curry powder recipe that started off smelling like the stuff you get out to
> the McComicks spice bottle but when it was done not even close. I assume
> the "curry" aroma is the fenugreek? I know that each family has it's own
> recipe.

Here is our own blacksalt's garam masala recipe - as it appears in the
rfc Cook.Book - to use instead of your generic "curry powder".

Victor

Ajmer's Garam Masala

Many garam masala recipes are without cumin and coriander. However, many
dishes call for them in addition. This mixture is a lovely, balanced,
all-purpose spice mix that works in Mexican dishes, as a meat rub, in
dips, etc. Start with a teaspoon per every 4 servings in a dish and work
up if needed. It can be added at the beginning of cooking or at the end,
for differing flavours, and can be quickly toasted in a dry skillet
before adding for yet another flavour. Even if you never cook an Indian
dish, this subtle mix is very useful.

2 cups (about 240 g) whole coriander seed
1 cup (about 120 g) whole cumin
3 inches (8 cm) fat cinnamon
3 heaping teaspoons whole cloves
5 teaspoons whole black peppercorns
1 scant teaspoon ajwain, optional
7 or 8 whole green cardamom pods

For a slightly smoky version, use one big black cardamom pod instead
of the seven or eight green ones.

Grind the cumin and coriander in batches in a clean coffee grinder (or
preferably with a small canning jar screwed into the base of an Oster
blender). Discard the last bit of tough grains that won't grind. Grind
the other spices thoroughly. Sift all powder through a tamais with a
mesh of about 20 per inch (fine). Regrind any that is too big, for a
reasonable number of passes (about 4). Keep in freezer in airtight jar,
or else the flavour will deteriorate rapidly.