post #31 of 31

I do mostly use bought garam masala, TRS brand, which is decent, but I use very little of it in the first place, prefering to feature the other spices that are added at the beginning of a dish, which are generally sautéed along with ginger/garlic, onions, etc.


But I do make my own mixes for spices that are more prominently featured in a dish, like goda/kala masala (long list of spices, which are roasted till dark brown), biryani masala, chaat masala, sambhar masala, and other South Indian "podis" or powders which are sort of general purpose, used almost as seasonings.


And the toasting and the grinding is often the best part, especially if using a mortar ... as the aromas of all those freshly toasted spices are released as you grind away ... :)