1 hr 18 mins
Carole Reu's Note:
This is one of the spices to be added in preparing food to give it good flavour and is to be used generally in small powdered quantity to give that aroma
My Private Note
Units: US | Metric
- 1Preheat oven to 200.
- 2Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan.
- 3Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture 2 or 3 times with a large wooden spoon.
- 4Do not let the spices brown.
- 5Break open the cardamom pods between your fingers or place them one at time on a flat surface and press down on the pod with the ball of your thumb to snap it open.
- 6Pull the pod away from the seeds inside and discard it. Set the seeds aside. Place the roasted cinamon sticks between the 2 layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.
- 7Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.
- 8Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder.
- 9If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending.
- 10As each cupful of the spices is grounded, transfer it to a jar or bottle with a tightly fitting lid.
- 11Garam Masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 to 6 months.
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Nutritional Facts for Garam Masala
Serving Size: 1 (2526 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 410.1
- Calories from Fat 223
- Total Fat 24.8 g
- Saturated Fat 3.8 g
- Cholesterol 0.0 mg
- Sodium 215.9 mg
- Total Carbohydrate 64.5 g
- Dietary Fiber 31.4 g
- Sugars 2.3 g
- Protein 14.1 g