Garam Masala

Garam Masala is a blend of different spices used in fine East Indian cooking. The name literally means "hot spices" in Hindi, and it gives a unique spicy element to the dishes. Different regions in India have their own variations of garam masala but the spices used most are the the ones that the Indian subcontinent is what famous for. It is often used towards the last step in cooking just like fresh herbs, but sometimes when the recipe calls for is used to marinate meat & other such dishes as well. This is a tried and tested garam masala recipe which I have been using in my kitchen from many years.
Servings: 1 yield(s)
Ingredients
  • 1/4 cup cumin seeds
  • 1/4 cup fennel seeds
  • 1/4 cup coriander seeds
  • 1/4 cup cinnamon sticks (about 2 or 3)
  • 4 Bay leaves
  • 1 nutmeg (jaiphal)
  • 1 tsp. black peppercorns
  • 1/4 cup green cardamom
  • 1/4 cup mace (javitri)
  • 3 tbsp. dry ginger ( or ginger powder)
Instructions
  1. Dry roast all the ingredients on low heat in a wok or non stick pan for about 5 minutes. Keep stirring to make sure the spices are not burnt.
  2. Cool & dry grind all the spices together. Store in an airtight container & use as needed.