Prep 5 mins
Cook 0 mins
I know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is quite heavy in cardamom, so if that's not a flavour you enjoy, this might not be the mix for you. Note that when it says cardamom seeds, that doesn't mean the pods, it means the seeds inside.
- 1 tablespoon cardamom seed
- 1 inch stick cinnamon bark
- 1 teaspoon whole cumin seed
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppercorn
- 1⁄4 teaspoon ground nutmeg
- Place all the ingredients in the container of an electric coffee grinder and grind until even and powdery.
You can't go wrong with this, especially when using in one of Jaffrey's recipes. But also any recipe that requires garam masala, unless you have your own favourite. Green cardamom suits me just fine. I would suggest a seperate coffee grinder than the one you use for your beans, as the spices are quite aromatic and may mess with your next few brews. Failing that, get a dedicated spice grinder, or do like I did and use a quality mortar & pestal and some elbow grease. Extra time required, totally worth it.
This garam masala is great. But dont forget to brown the dry herbs in a pan, cool then grind in a coffee grinder - try not to set to too high as the grinding action could burn the spices.
This garam masala was easy to mix together, and tastes wonderful. I'm not sure about cinnamon bark, so I used a whole cinnamon stick. Otherwise, I followed the recipe as posted. Thanks for sharing!