Garam Masala

Making Indian food has become a passion of mine and I have so enjoyed reading and researching the different curries and spices of Asia…and sampling the tasty dishes from this part of the world.

Garam Masala, like curries, varies from country to country. It is one of those recipes that invites you to add your own touch and creativity. I hope you enjoy this version. I have quadrupled this recipe since I use it often.

Now, with my site you are able to increase or decrease the amount by clicking on the serving icon. Got to love this! Adapt the quantity to your needs.

Garam Masala
Votes: 1
Rating: 5
You:
Rate this recipe!
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Servings Prep Time
1 serving 15 minutes
Passive Time
20 minutes
Servings Prep Time
1 serving 15 minutes
Passive Time
20 minutes
Garam Masala
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 serving 15 minutes
Passive Time
20 minutes
Servings Prep Time
1 serving 15 minutes
Passive Time
20 minutes
Ingredients
  • 1 1/2 tsp roasted cardamon seeds
  • 1 tbsp roasted fennel seeds
  • 1 tbsp roasted cumin seeds
  • 1 tbsp roasted coriander seeds
  • 1 tbsp black peppercorns
  • 1 small stick cinnamon break in 3 pieces
  • 1 - 2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
Servings: serving
Units:
Instructions
  1. Place all the whole seed spices and cinnamon and red pepper flakes on a cookie sheet. Put them under the broiler on the bottom rack and watch them…don’t leave their side. Leave the oven door cracked when broiling so you can see them better. As soon as they start to brown shake them and toss them around. Then put them back in for a few more minutes watching every second! Take them out and set on counter to cool down.
  2. Once cooled place them in your coffee grinder or blender and blend away till powder is formed. Put this through a strainer to get the large pieces out then place in a jar. Add ground ginger and nutmeg powder. Place lid on tight and shake to mix well.
  3. This keeps its flavor well for 3 months.
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