Garam Masala

"This recipe has been in the family for generations. The aroma from it is enough to make any dish an exotic creation!"
 
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Ready In:
6mins
Ingredients:
9
Yields:
3 tablespoons
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ingredients

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directions

  • Roast all the ingredients very lightly on a griddle (without any oil/ghee).
  • Cool.
  • Grind to a powder in a grinder.
  • If coarse, strain through a sieve and discard any stubborn husk.
  • Store in an airtight container and use as and when required.

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Reviews

  1. Wonderful, easy recipe. The flavour of this spice blend is excellent! Thank you, Honeybee.
     
  2. I had a recipe that was using Garam Marsala and the stuff I had on hand had little or no smell, so I though to look and see if I could find a recipe on Zaar. Suprised me!! As it is not a spice I use often, I didn't want to make up a gazillion amount, so this recipe did appeal to me. I cut the recipe in half and it worked out wonderful for me. I didn't have the nutmeg, so I added a pinch or two of the powder. Thanks Honeybeee for the contribution!!!
     
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RECIPE SUBMITTED BY

I live in New Delhi, India. I am a stay-at-home grandmom. I spend a fair amount of time on the net....and while surfing for a recipe ran into this site. After that; this is it....a one-stop station for every kind of recipe. I have no favourite cookbook but love collecting recipes from any source. I play a lot of scrabble (Any potential scrabblers out there?!) and hate cooking in summers. Temperatures run into the 40 degrees cent. range and our kitchens are not airconditioned!! I love travelling and, given a chance, would take a month long luxury cruise which touched exotic ports! Aaaahhh....pure bliss!!!!
 
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