Garam Masala
"This is spice powder that can be used in most Indian meat or fish recipes that call for ‘garam masala’ or ‘all spice powder’. You can prepare a variation for kebabs and vegetables by omitting the coriander seeds and increasing the amount of black pepper to 10-15 pepper corns. The amounts used in this recipe are good for 3-4 table spoons of spice powder. You can multiply the quantities if you would like to prepare a batch for storage. I prefer it freshly prepared and small quantities."
Difficulty
Easy 👌Ingredients
Utensils
grinder for nutmeg, 2 nonstick pans, 2 coffee grinders, fine sieve
Step 1/6
- 1 cinnamon stick
- 5 cloves
- 10 cardamom pods
- 10 black peppercorns
- ¼ nutmeg
- 1 tbsp coriander seed
- 1 tbsp cumin seed
- grinder for nutmeg
Prepare all spices and grind nutmeg.
Step 2/6
- nonstick pan
Break up cinnamon and dry roast.
Step 3/6
Peel cardamom and discard shells.
Step 4/6
- nonstick pan
Dry roast cardamom and all other spices for 1-2min.
Step 5/6
- coffee grinder
After cooling, add all spices to a spice or coffee grinder and grind it to a fine powder.
Step 6/6
- coffee grinder
- fine sieve
If the consistency of the powder is too coarse, grind it again or sieve it. The best is to use it right away for cooking, or store it in an airtight container.
