Prep 10 mins
Cook 15 mins
This has a more savory type of flavor than sweet, which is more common in garam masalas.
- 1⁄3 cup green cardamom pods
- 5 cinnamon sticks (3-inch each)
- 1⁄4 cup whole cloves
- 2 tablespoons black peppercorns
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 1⁄2 teaspoon freshly grated nutmeg
- Preheat oven to 300F.
- Place cardamom pods in a spice grinder or coffee mill and pulse lightly.
- Sift out husks, removing any stray seeds inside; discard husks.
- Place cardamom seeds, cinnamon,cloves, peppercorns, cumin seeds, and coriander seeds on a baking sheet.
- Roast the spices in the oven for 12-15 minutes, stirring once or twice, until spices become fragrant and slightly darker, but not burnt.
- Cool spices, and grind in a spice grinder or spice mill to a fine powder.
- Add the nutmeg and stir well.
- Store mixture in an airtight container until needed, no more than three months.
I'm not rating yet because I've only made the mix (will use it tomorrow night) - just wanted to let you know that 1/3 cup cardamom pods yields 1/4 cup seeds, so if you can find whole seeds in the store, you'll save around 10 minutes prep (that is, almost all of it)! UPDATE I am still not rating because spices are such a personal thing... I guess this a good recipe if you like cloves, as there are more in it than in other garam recipes on Zaar, but unfortunately, there had always been something bugging me in garam masala mixes - and I have finally been able to identify it... you guessed it : cloves. I do like them in many dishes , but not really in indian food, so next time, I'll try a mix which uses less. Thanks anyways for the recipe!
I used this seasoning to make grilled chicken shwarma. Take boneless chicken breasts, pound thin and rub with the seasoning, some crushed garlic and olive oil. Grill the chicken pieces and serve in pita pockets with chopped tomatoes, avocado, shredded lettuce and hummus.