Recipe by Indian Chef
Garam Masala is the quintessential masala or spice mix and is an integral part of most Indian dishes. Garam Masala literally means “Hot” (garam) “Spice” (masala) and is not a spice but a blend of many spices. It should be used in small quantities only!
- 30 green cardamom pods
- 15 cloves (laung)
- 5 black cardamom pods (badi elaichi)
- 4 pieces mace
- 4 pieces cinnamon (2.5 squared cm, dalchini)
- 5 tablespoons cumin seeds (jeera)
- 1 tablespoon fennel seed (saunf)
- 1 teaspoon black peppercorns
- 2 tablespoons coriander seeds (dhaniya)
- 1⁄2 teaspoon fenugreek seeds (methi)
Directions See How It's Made
- Dry roast all spices in a heavy bottomed and completely dry pan or skillet over very low heat.
- Stir the spices constantly.
- Remove pan from fire as soon as you can smell the aroma of spices.
- Dry grind small quantity of the spices into fine powder in an electric blender at a time.
- Remove the cardamom pod skins from the powder.
- Allow powder to cool.
- Store in an air0tight container in a dark and cool place.
- Use sparingly and remember to close the container lid tightly after every use.