Garam Masala
Directions
- 1Dry roast all of the spices, breaking the cinnamon, removing the stems from the chilies and tearing the bay leaf.
- 2Dry roast all of the spices, breaking the cinnamon, removing the stems from the chilies and tearing the bay leaf.
- 3Dry roast all of the spices, breaking the cinnamon, removing the stems from the chilies and tearing the bay leaf.
- 4Microplane or grate the nutmeg in it.
- 5Microplane or grate the nutmeg in it.
- 6Microplane or grate the nutmeg in it.
- 7Dry roast the spices on a medium flame around 7 to 8 minutes, keeping an eye on it to make sure it's not burning.
- 8Dry roast the spices on a medium flame around 7 to 8 minutes, keeping an eye on it to make sure it's not burning.
- 9Dry roast the spices on a medium flame around 7 to 8 minutes, keeping an eye on it to make sure it's not burning.
- 10Let it cool.
- 11Let it cool.
- 12Let it cool.
- 13Put it in a spice grinder.
- 14Put it in a spice grinder.
- 15Put it in a spice grinder.
- 16Strain it.
- 17Strain it.
- 18Strain it.
Ingredients
- coriander seeds
- coriander seeds
- coriander seeds
- cumin seeds
- cumin seeds
- cumin seeds
- black peppercorns
- black peppercorns
- black peppercorns
- fennel seeds
- fennel seeds
- fennel seeds
- cardamom
- cardamom
- cardamom
- nutmeg
- nutmeg
- nutmeg
- cloves
- cloves
- cloves
- bay leaves
- bay leaves
- bay leaves
- cinnamon
- cinnamon
- cinnamon
- kashmiri chili
- kashmiri chili
- kashmiri chili
Equipment
panspice grinder
Tips
- each and every chef, each and every household has their own blend of garam masala
- make small quantities and use it as fresh as possible.