READY IN
15 mins
15 mins
Garam Masala
      Preparation Time: 10 Minutes
      Cooking Time: 5 Minutes
Ingredients for Garam Masala
If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
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Currently displaying quantities in US Imperial Measurements
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
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How to Cook Garam Masala
- 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.
GRAHAM'S HOT TIP:
Remember to wash your coffee grinder well after making Garam Masala, otherwise you'll have some strange tasting coffee!!
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