Decided to make a few jars of garam masala as a present for family members at Christmas.
Following a Sanjeev kapoor recipe and just don't know whether I need to get the seeds out of the black and green cardamom before toasting and blitzing? Or whether to just toast and blitz the whole pod?
Not at all clear. I would normally depod but the recipe calls for whole masalas...! Any thoughts gratefully received...
Recipe is here: www.sanjeevkapoor.com/garam-masala.aspx