Kashmiri Garam Masala

"I use this in my Recipe #177580. 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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
8
Yields:
1 container
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes