Garam Masala
From shine 17 years ago
- - to make
- Serves 10
Garam masala is a blend of spices used in India in multitudinous dishes. This recipe makes about a half cup, and the spices will be best if used within 3 months. There are many variations for this spice mixture, this is a basic blend that I posted in case someone wants to make their own.
Ingredients
- 2 tablespoons cumin seeds shopping list
- 2 tablespoons coriander seeds shopping list
- 2 tablespoons cardamom seeds shopping list
- 2 tablespoons black peppercorns shopping list
- 1 (3-inch) stick cinnamon, broken up shopping list
- 1 teaspoon whole cloves shopping list
- 1 teaspoon grated nutmeg shopping list
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. Use immediately or store in an airtight container in a cool, dry place.
The Rating
Reviewed by 11 people-
If I could say/type perfect in an Indian dialect, I would- so I give you five popadums....lol those light circled crackers at the beginning of an Indian meal at a restaurant...
divaliscious
in Dutchess County loved it
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I love the way the kitchen smells when toasting spices and I love making garam masala. You have a winner here, hon - thanks for all the great recipes you share with us, Ray! :) Vickie
lunasea
in Orlando loved it
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I've been looking for this recipe as we can't get it here. Tx for the post.
sheba
in Lac La Biche loved it
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