Garam Masala Powder

[Winn]

I  had finished using bought Garam Masala so made it fresh from page 22 of  F&E Indian Cooking.  

Have stored it as advised, but, I have no idea how long it will keep, could anyone please advise?

[andiesenji]

I sometimes make my various masala mixtures in very small amounts and use them within no more than a month.

Some spices seem to affect the flavor of other spices, masking some of the more subtle flavors, if mixed together and stored for longer than that time.

Mostly I mix the spices immediately prior to use or rather I measure them out and add them to a little oil to "bloom" one at a time.

I haven't bought commercial mixtures for decades and I usually grind my spices shortly prior to use.  

[Cuilidh]

Andie, would it be an imposition to ask for your various garam masala recipes - evan a gentle hint would be great?  I generally just toss in spices I like when asked for g.m so I am sure I am missing out on a lot of subtleties.

[andiesenji]

I have a sort of basic list of spices but no set recipe.  That is, I do have a lot of "recipes" per se but rarely stick to them precisely.
There are several masala recipes - that just means "mixture" or "spice mixture"  and they change from region to region in India.

I've use the basic recipe from Madhur Jaffrey for many years  but I also have other cookbooks, one that I have used a great deal since I got it a few years ago is  660 Curries which gives some explanation of WHY certain spices are used and when to add them to a dish.

Here's a link to one of my favorite recipes:  Kadai Paneer
to give you an idea of how I use the individual spices as they are often used in India, instead of a ready-made spice mixture.

I make my own paneer, it is very easy and totally worth the effort:  Demo here.

Later I will go through my various masala recipes and list the spices and the process.  Some are toasted first and I never keep them very long so they are in small batches.

[Winn]

Thankyou, Andiesenji, for your very informative reply.  I am most impressed with the site  you recommended  (have put into my favourites).  Will be trying paneer in the very near future now I know how to make it.  Thanks again.

[Helcat]

In reply to storing the ground spices.  I keep mine in the freezer.  I make large batches and I find keeping them in the freezer prolongs their punch.