Garam Masala
photo by MummaKat
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
0.5 cup
ingredients
- 29.58 ml cumin seeds
- 29.58 ml coriander seeds
- 29.58 ml cardamom seeds
- 29.58 ml black peppercorns
- 1 stick cinnamon, broken up (3-inch)
- 4.92 ml whole cloves
- 4.92 ml nutmeg, grated
- 2.46 ml saffron (optional)
directions
- Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
- Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
- Garam Masala keeps for 3 months.
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RECIPE SUBMITTED BY
MummaKat
Canada