Prep 10 mins
Cook 0 mins
A mild, almost sweet curry.
- 1.23 ml nutmeg, pieces
- 3 inch cinnamon sticks
- 3 cloves
- 14.79 ml black peppercorns
- 44.37 ml coriander seeds
- 9.85 ml cardamom seeds
- Toast and grind all the spices together.
- Store in a tightly sealed jar for several months.
I didn't have any garam masala on hand, and I needed some to use in Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak, so I made this. A little bit heavy on the coriander for me, but it worked very well in the curry. I used green cardamom (seeds only), and I used a gourmet mix of peppercorns because I was out of plain black ones. Nice and mild, too, which was good, because the curry I was using it in was spicy enough already. Thanks for posting :)! Made for The Queens of Quisine for ZWT6 Family Picks
Wonderful! I just used it with Coconut, Chicken and Banana Curry. Just what I needed. I love the mix of flavors! For mixes like this I prefer to make it up as I need it...I just adjust the quanity to a very small amount. I find this keeps the spices I use fresher.
Thank you Scoutie, this is just the recipe I needed to coplet Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak. I started off trying to use my food processor without much luck. Decided to pull out my spice grinder and that did the trick. I've never cooked with Garam Masala before, but the dish I used this in came out delicious so I'd have to give this 5 stars! Made for ZWT6 by an Unruly Under the Influence.