garam masala
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.
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
makes about 3/4 cup
Ingredients
- 1 tablespoon dried miniature rosebuds (optional)
- - a 1-inch piece cinnamon stick, broken into pieces
- 2 - bay leaves
- 1/4 cup cumin seeds
- 1/3 cup coriander seeds
- 1 tablespoon green cardamom pods
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole cloves
- 1 - dried red chile
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground mace
How To Make garam masala
-
Step 1If the roses have stems, break them off and discard.
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Step 2Heat 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
-
Step 3Transfer 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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