Total Time
5mins
Prep 5 mins
Cook 0 mins

A recipe for garam masala posted for the Zaar World Tour 2.

Directions

  1. Dry-roast the cumin, coriander, cardamom, and cloves in a skillet until lightly browned, 1 or 2 minutes. When cool, combine with the black pepper and cinnamon in a spice grinder and grind to a powder. Mix with the cayenne pepper and pour into an airtight container. Store in a cool, dry place for up to several months if not using immediately.
  2. Note: To make a paste, stir a bit of tepid water into the spice mixture.
Most Helpful

Worked like a charm! As it is a spice I have never worked with before, I didn't want too much leftovers, so I halved the recipe. Instead of the cinnamon sticks, I used 1/2 tsp of ground cinnamon. The kitchen smelt wonderful. Use this in Mini R's Curried Papaya Chutney. Thanks for the contribution

Abby Girl August 17, 2007

Worked well, and so nice to have a fresh spice blend! I didn't have a dry skillet, so I roasted the spices in my toaster oven. It did take a bit more than 5 minutes because of waiting for the spices to cool.

Nose December 30, 2006