Prep 0 mins
Cook 20 mins
I use this in my Rogan Josh (Kashmiri Lamb Curry). Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 1 tablespoon cardamom seed (measure after removing from pods)
- 1 teaspoon nigella seeds (kalonji seeds)
- 1 teaspoon whole black peppercorn
- 2 cinnamon sticks (5cm pieces)
- 1⁄2 teaspoon whole cloves
- 1 nutmeg, grated
- Heat a small, heavy-based frying pan over medium-hot heat.
- Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
- Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
- Add nutmeg and store in an airtight container.
Very good! I wasn't content with store bought garam masala for recipe #358588 so looked for a home made alternative, and this was it!! Thanks for posting!
I made this to use in Mischka's Roghan Josh. I prefer to make spice blends as needed, so divided this recipe by 8. I had reduced the Roghan Josh recipe a little, too, and now have about 1 teaspoon garam masala left. I am sure I can use that much in other curries I make. I didn't have nigella seeds, and simply left them out. Other than that I followed the recipe for ingredients, proportions and methods. The roghan josh is excellent. Thank you very much for posting this recipe. BTW, I got help from Jan S in understanding Australian measurements - the difference is that 1 tablespoon equals 4 teaspoons, or 20 ml.