My Garam Masala Spice Mix Recipe…

My Garam Masala Spice Mix

What you’ll need
1/4 cup coriander seeds
2 Tbsp cumin seeds
1 Tbsp black peppercorns
2 tsp cardamom pods
Two 3-inch cinnamon sticks, broken into small pieces
1 tsp whole cloves
1 whole nutmeg

Typical Garam Masala or Biriani Spice Mix

What you’ll do
Dry-roast the coriander seeds in a small frying pan over medium heat, sliding the it 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. Allow to cool completely. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

Yields about 125ml.

A selection of Spices

Read more about Garam Masala – CLICK HERE

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July 5th, 2020|Categories: Michael's Writings|Tags: , , , , , |