South Asian Garam Masala Spice Blend
From falafel_fanatic 15 years ago
- 4 minutes to make
- Serves 20
This is a delicious blend of South Asian spices found in most Indian & Pakstani dishes. Making it by scratch is much more tastier than buying it at the store. It is fresh and delightful and can be stored for months in an air-tight container or spice jar.
Ingredients
- 4 tbsps coriander seeds shopping list
- 1 tbsp cumin seeds shopping list
- 1 tbsp black peppercorns shopping list
- 1 ½ tsps black cumin seeds (shahjeera) shopping list
- 1 ½ tsps dry ginger shopping list
- ¾ tsp black cardamom (3-4 large pods approx) shopping list
- ¾ tsp cloves shopping list
- ¾ tsp cinnamon (2 X 1” pieces) shopping list
- ¾ tsp crushed bay leaves shopping list
How to make it
- Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker.
- Stir occasionally.
- Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
- When the spices are roasted turn of the flame and allow them to cool.
- Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
- Grind them all together, to a fine powder in a clean, dry coffee grinder.
- Store in an air-tight container in a cool, dark place.
The Rating
Reviewed by 5 people-
Great spice recipe! Thank you!
elgab89
in Toronto loved it
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this looks like its tasty, i can't wait to find out!! thanks
frodo
in meadville loved it
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I love all kind of spice blends! If you are interested I also posted a few different ones too in the past
midgelet
in Whereabouts loved it
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