Garam Masala
Ingredients
Ground Seed Garam Masala
- 2 tbsp Ground coriander
- 1 tbsp Ground cumin
- 1 tsp ground black pepper
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 1/2 tsp Ground cardamom
- 1/4 tsp Ground nutmeg
Whole Seed Garam Masala
- 3 tbsp Coriander seed
- 2 tbsp Cumin seeds
- 2 tbsp Cardamom seeds
- 2 tbsp Black peppercorns
- 1 Whole cinnamon stick Break it into large pieces for easier grinding
- 1 tsp Whole cloves
- 1 tsp Freshly grated nutmeg
Instructions
Ground Seed Instruction
- Simply mix all spices in a bowl. Store at room temperature for up to 3 months in a glass container away from direct light.
Whole Seed Instruction
- Add all the spices except the nutmeg to a dry skillet and toast them over medium heat. Stirring them occasionally. When the ingredients start to brown and you can smell their toastiness, remove them from heat and put onto a plate to cool and to stop the cooking.
- When cool, grind to a powder in a spice grinder or coffee grinder. Grate the nutmeg and add it to the mixture. Mix well. Store in an airtight glass container at room temperature away from direct light.
Notes
Just a note on storage, store garam masala in an airtight container in a cool, dark area. Ground garam masala, as with any ground spice, will lose its potency over time, so it's best to use it as soon as possible. If you don't think you will use it very often, cut the recipe in half just so you will always have the full flavor going on. If it has been stored for a while, shake it up and give it a sniff, your nose will tell you how potent it is, you may have to use a little extra if your mixture is getting a bit old.