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.
- 14.79 ml cardamom seed
- 1 inch stick cinnamon bark
- 4.92 ml whole cumin seed
- 4.92 ml whole cloves
- 4.92 ml whole black peppercorn
- 1.23 ml ground nutmeg
- Place all the ingredients in the container of an electric coffee grinder and grind until even and powdery.
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!
This is another excellent garam masala recipe. Like many seasoning recipes, there are many regional variations and like magpie diner said, it's one of them with a pronounced cardamom taste. I used about 2/3 T cardamom seeds for this recipe and I could certainly taste cardamom as a predominant taste in this garam masala. Thank you for posting this excellent recipe. Made for Asian Forum India tag game Mar 2010.