Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

fructose friendly garam masala Recipe

Ingredients

How to make it

  • Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
  • Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
  • Garam Masala keeps for 3 months.
  • Alternatively if you can get the spices already ground they won't be as flavoursome but it will save you some work. just use the same amounts as above and mix, for the cinnamon I use 2 to 3 teaspons as a stick.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

coubay Maryborough, AU

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes