Discover homemade Nepali food: fresh garam masala
To make Nepalese cuisine or Indian for that matter you need to make masala blends. In my first masala taught to me by my Nepali friends I learned to make a fresh garam masala.
I had to buy bulk spices online or at my local India grocery store:
Black whole Peppercorn
Coriander seeds
Cloves
cinnamon sticks
Bulk Cumin seeds
Fenugreek seeds
Green Cardamom
Place 1 tbs. of cumin seeds in the seed grinder and blend. Add 1 tbs. of Coriander seeds and blend more.
Add 3 cloves and blend all together again. add 5 whole black peppercorns, half tbs. of fenugreek seeds, 1 tbs. Green Cardamom and blend.
This makes the Garam masala base. I say base because we will later apply this to recipes:
Aloo mutter
Mutter paneer (sub tofu)
Aloo Gobi
I did not add the cinnamon sticks yet. I tend to drop them into a dish after adding the fresh blended tomatoes and water mix.
The Boulder Vegan 