garam masala
Of all the masala mixes that exist in Indian cookery, garam masala is the best known. It is usually added to a dish towards the end of the cooking process.
ingredients
- ½ cup coriander seeds
- ¼ cup cumin seeds
- 3 sticks cassia - crumbled
- 2 tbsp cloves
- 12 black cardamom pods
- 2 tbsp green cardamom pod
- 1½ tbsp black peppercorn
- 1 nutmeg - broken into pieces
- 2 blades mace
- 10 indian bay leaves
- 1 tbsp ginger powder
instructions
- Dry roast the whole spices, but not the bay leaves, in a hot pan for around two minutes, or until they become aromatic. Set aside and allow to cool.
- Place the cooled spices in a grinder, add the bay leaves and ginger powder, then grind to a fine powder.
- Remove from grinder and store in an air-tight jar.
notes
- This will keep for about one month in a small air-tight jar before losing flavour.
private notes
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nutrition
Serving: 5 g | Calories: 22 kcal | Carbohydrates: 4 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 4 mg | Potassium: 86 mg | Fiber: 2 g | Sugar: 0 g | Vitamin A: 25 IU | Vitamin C: 0.9 mg | Calcium: 43 mg | Iron: 1.6 mg
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Printed on 22 July 2026
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