Garam Masala
Garam Masala
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 15 mins
ingredients
4 tablespoons -
coriander seeds
1 tablespoon - cumin seeds
1 tablespoon - black peppercorns
1½ teaspoons - black cumin seeds (shahjeera)
3 - 4 pods - black cardamom
¾ teaspoon - cloves
¾ teaspoon - cinnamon (about 2x1" sticks)
¾ teaspoon - crushed bay leaves
1½ teaspoons - dry ginger
1 tablespoon - cumin seeds
1 tablespoon - black peppercorns
1½ teaspoons - black cumin seeds (shahjeera)
3 - 4 pods - black cardamom
¾ teaspoon - cloves
¾ teaspoon - cinnamon (about 2x1" sticks)
¾ teaspoon - crushed bay leaves
1½ teaspoons - dry ginger
directions
- Place all the ingredients except the dry ginger into a heavy-base frying pan (skillet) over a medium heat. Roast the ingredients (stirring occasionally) until they turn a few shades darker. Don't be tempted to turn up the heat in an attempt to speed up the process; the spices will simply burn on the outside and remain raw on the inside.
- When the spices are roasted (about 4 -5 minutes) remove the pan from the heat and allow them to cool. Once cooled, remove the cardamom seeds from their shells and mix them back with all the other roasted spices.
- Stir in the dry ginger then grind everything together in a clean, dry coffee grinder, to make a fine powder. Store in a cool, dark place in an air-tight container.
