Prep 20 mins
Cook 0 mins
This is a real good recipe for garam masala--tried and tested a number of times. Somehow homemade garam masala adds a special flavoring to your curries. Try it and you won't be disappointed! Got this recipe on net.
- 118.29 ml coriander seed
- 29.58 ml cloves
- 118.29 ml cumin seed
- 29.58 ml brown cardamom pods
- 44.37 ml black peppercorns
- 14.79 ml nutmeg
- 29.58 ml cassia or 29.58 ml whole cinnamon sticks
- 9.85 ml bay leaves
- 14.79 ml ground ginger
- Lightly roast everything except the ground ginger under low to medium heat or in a low oven.
- Do not let the spices brown.
- They should give off a light steam.
- When the spices give off an aroma, remove from the heat, cool and grind in batches. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely. Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger.
Ever since I discovered it is much cheaper to make my own spice mixes, and Market Spice in Seattle is a great place to get bulk spices, I have been trying different Garam Masalas. There are almost as many recipes as there are chefs :) This one is one of the best I have tried. It is the first one I have found with nutmeg. Was great in a lentil dish. Very nice blend, and mild enough for those who do not like "spicy"! Will be making this often. Made for Fall 2008 My-3-Chefs.