Garam Masala Spice
a good dear friend, Megan gave me her recipe ...
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1/4 ccoriander seeds
2 Tbspcumin seeds
1 Tbspblack peppercorns
2 tspcardamom seeds or pods
2 stick3" cinnamon sticks, broken into small pieces
1 tspwhole cloves
How to Make Garam Masala Spice
- 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.
- Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves.
- Let cool completely.
- 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.
- I recommend you make up only enough to use within 1 month so it will remain fresh.