How to roast cumin like a Chef

To multiply the aromas of Garam Masala or cumin, roasting is the key. By heating your spices, you create a condiment that will metamorphose the aroma of your dishes.

1. Heat: In a dry pan (without oil or butter), heat your Garam Masala or whole cumin seeds over medium heat for 1 to 2 minutes.
2. Watch: Wait until their delicious scent fills the kitchen and the powder begins to brown very slightly. Stir constantly so as not to burn the spices, which would make them bitter.
3. "Blooming": To go further, once the spices are roasted, add a spoonful of oil (or Ghee) and your chopped onions. The fat will "capture" and dissolve the aromas of cardamom and cumin to infuse your entire dish.

• 1. Chicken with garam masala and tomato Brown chicken, onions and garlic. Add crushed tomatoes, a nice spoonful of garam masala, salt and pepper. Let simmer gently. Serve with fragrant basmati rice or warm naans.
• 2. Winter vegetable curry Sauté your vegetables (squash, carrots, potatoes) with onions, garlic and ginger. Add the garam masala (previously roasted), coconut milk and broth. Let simmer.
• 3. Whole roasted cauliflower Mix oil, garam masala, salt and pepper. Generously coat a whole head of cauliflower with this mixture. Roast in the oven until tender and golden on the outside.
• 4. Fish with garam masala and lime Season white fish fillets (cod) with the blend. Cook quickly in a pan and deglaze with a large dash of fresh lime juice.
• 5. Homemade mango chutney Simmer diced mango, apple cider vinegar, a little brown sugar, a hint of chili and garam masala until you get a jam-like texture. Ideal with cheese or poultry.
• 6. Spiced Carrot Cake Surprise your guests by replacing the cinnamon in your usual carrot cake recipe with a nice pinch of Garam Masala.
• 7. Spicy mango lassi Blend plain yogurt, fresh mango pulp, a little milk, a touch of sugar and a very fine pinch of garam masala to refresh and awaken the palate.