Homemade Garam Masala
By Andrew JanjigianPublished on March 1, 2019
Time
5 minutes
Yield
Makes about 1 Cup
Ingredients
3 tablespoons black peppercorns 4 teaspoons cardamom pods 3 teaspoons coriander seeds 2 ½ teaspoons cumin seeds 1 ½ (3-inch) cinnamon sticks
Before You Begin
For the best results, grind your own peppercorns.
Instructions
- Process all ingredients in spice grinder until finely ground, about 30 seconds. Mixture can be stored at room temperature in airtight container for up to 1 year.
Time
5 minutesYield
Makes about 1 CupIngredients
3 tablespoons black peppercorns
4 teaspoons cardamom pods
3 teaspoons coriander seeds
2 ½ teaspoons cumin seeds
1 ½ (3-inch) cinnamon sticks
Ingredients
3 tablespoons black peppercorns
4 teaspoons cardamom pods
3 teaspoons coriander seeds
2 ½ teaspoons cumin seeds
1 ½ (3-inch) cinnamon sticks
Ingredients
3 tablespoons black peppercorns
4 teaspoons cardamom pods
3 teaspoons coriander seeds
2 ½ teaspoons cumin seeds
1 ½ (3-inch) cinnamon sticks
Why This Recipe Works
This richly fragrant spice mixture (the term means “warm spice” in Hindi) is an essential component of Indian cooking. It adds warmth and earthy, floral depth to curries and meat. You can buy commercial versions, but grinding it yourself with whole spices is easy, and the pungency of a freshly ground mixture is well worth it.
Before You Begin
For the best results, grind your own peppercorns.
Instructions
- Process all ingredients in spice grinder until finely ground, about 30 seconds. Mixture can be stored at room temperature in airtight container for up to 1 year.
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