Garam Masala Spice

Jen Smallwood

By
@usmcmom1

This Indian spice blend is not only easy to make at home, it is also far more flavorful when homemade...
a good dear friend, Megan gave me her recipe ...


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Rating:

Serves:

1/2 cup

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/4 c
coriander seeds
2 Tbsp
cumin seeds
1 Tbsp
black peppercorns
2 tsp
cardamom seeds or pods
2 stick
3" cinnamon sticks, broken into small pieces
1 tsp
whole cloves
1
whole nutmeg

Directions Step-By-Step

1
Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes.
2
Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves.
3
Let cool completely.
4
Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.
5
I recommend you make up only enough to use within 1 month so it will remain fresh.

About this Recipe

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Indian
Other Tags: Quick & Easy, For Kids, Healthy