garam masala

Name: Garam Masala
Prep time: 5 min
Cook time: 5 min
Cuisine: Indian
Ingredients: 1 tablespoon(s) dried miniature rosebuds (optional); - a 1-inch piece cinnamon stick, broken into pieces; 2 - bay leaves; 1/4 cup(s) cumin seeds; 1/3 cup(s) coriander seeds; 1 tablespoon(s) green cardamom pods; 1 tablespoon(s) whole black peppercorns; 2 teaspoon(s) whole cloves; 1 - dried red chile; 1/4 teaspoon(s) freshly grated nutmeg; 1/8 teaspoon(s) ground mace

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I usually make my own seasoning mixes. I find then less expensive and fresher. This is one I like a lot. I'd like to add that as a rule (one that certainly gets broken at times), Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.

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yield serving(s)

prep time 5 Min

cook time 5 Min

method Stove Top

Ingredients For garam masala

1 Tbsp

dried miniature rosebuds (optional)
a 1-inch piece cinnamon stick, broken into pieces
2

bay leaves
1/4 c

cumin seeds
1/3 c

coriander seeds
1 Tbsp

green cardamom pods
1 Tbsp

whole black peppercorns
2 tsp

whole cloves
1

dried red chile
1/4 tsp

freshly grated nutmeg
1/8 tsp

ground mace

How To Make garam masala

1
If the roses have stems, break them off and discard.

2
Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes
3
Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.
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