Garam Masala

Submitted by PalatablePastime

"This has a more savory type of flavor than sweet, which is more common in garam masalas."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 2/3 cup

ingredients

• 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

directions

1. Preheat oven to 300F.
2. Place cardamom pods in a spice grinder or coffee mill and pulse lightly.
3. Sift out husks, removing any stray seeds inside; discard husks.
4. Place cardamom seeds, cinnamon,cloves, peppercorns, cumin seeds, and coriander seeds on a baking sheet.
5. Roast the spices in the oven for 12-15 minutes, stirring once or twice, until spices become fragrant and slightly darker, but not burnt.
6. Cool spices, and grind in a spice grinder or spice mill to a fine powder.
7. Add the nutmeg and stir well.
8. Store mixture in an airtight container until needed, no more than three months.

Reviews

[Anne La Quebecoise]

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!

 

[Kosher Chef]

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.

 

[COOKGIRl]

Cut the recipe in half and then roasted the spices in a dry, unoiled castiron skillet. I always love the way spices smell when roasting. Using this (multi-purpose) spice blend today in aloo gobi! Hello aloo gobi! Sue, you rock! ;) CG

 

[MarieRynr]

This is an excellent spice. I made this today and used some of it to make potato wedges with excellent results. We were having a meal with a somewhat Indian theme and I wanted a potato dish but was too lazy to make sag aloo so I decided to do wedges. I usually use a cajun spice on them, but thought I would try an Indian spice. They turned out really nice. I also added a bit of curry powder and some garlic to the potatoes. Thanks for a nice spice mixture recipe! Very good instructions!