Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!

Recipe by French Tart
READY IN: 35mins




  • Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
  • Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
  • Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
  • As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
  • Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
  • Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
  • Use as directed in recipes that call for garam masala.