The ubiquitous "curry powder" that most people associate with Indian food is actually not Indian at all. It is, in fact, a western version of garam masala. This easy-to-make spice blend is the heart of most Indian dishes. A combination of different whole spices, it probably has as many recipe variations as there are families in India. The word garam means warm in Hindi while masala means spice mix, making garam masala a warming spice mix.

Different regions of India have different versions of garam masala. Some are made without dry roasting the ingredients while others are made after dry roasting, cooling the ingredients and then grinding them into a powder. Some recipes contain additional ingredients that others don't. Once you get a feel for the taste it gives your cooking, experiment and alter your garam masala recipe to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the time, make a batch ahead and store for several months in an air-tight container in a cool, dark place.