Recipe

South Asian Garam Masala Spice Blend Recipe

Add Step-by-Step Photos	Falafel_fanatic / All my dishes 1 year, 2 months ago 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.... More Prep:10m Cook:4m Servings:20	Falafel_fan
	spices

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Ingredients

4 tbsps coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 ½ tsps black cumin seeds (shahjeera)

1 ½ tsps dry ginger

¾ tsp black cardamom (3-4 large pods approx)

¾ tsp cloves

¾ tsp cinnamon (2 X 1” pieces)

¾ tsp crushed bay leaves

Directions

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.

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