Total Time
Prep 5 mins
Cook 0 mins

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

Ingredients Nutrition


  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

4 5

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

5 5

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.