Recipe by Sue Lau
This has a more savory type of flavor than sweet, which is more common in garam masalas.
Top Review by 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!
- 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 See How It's Made
- 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.