Directions
- 1Dry roast all of the spices, breaking the cinnamon, removing the stems from the chilies and tearing the bay leaf.
- 2Microplane or grate the nutmeg in it.
- 3Dry roast the spices on a medium flame around 7 to 8 minutes, keeping an eye on it to make sure it's not burning.
- 4Let it cool.
- 5Put it in a spice grinder.
- 6Strain it.
Ingredients
- coriander seeds
- cumin seeds
- black peppercorns
- fennel seeds
- cardamom
- nutmeg
- cloves
- bay leaves
- cinnamon
- 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.
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