Cookbook:Homemade Garam Masala
| Homemade Garam Masala | |
|---|---|
| Category | Spice mix recipes |
| Yield | 460 grams (~1 pound) |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 15 grams dried bay leaves
- 75 grams black cardamom seeds
- 40 grams green cardamom seeds
- 20 sticks cinnamon, about 2.5 cm in length
- 20 grams whole cloves
- 35 grams coriander seeds
- 20 grams cumin seeds
- 25 grams fennel seeds
- 20 grams mace
- 70 grams black peppercorns
- 15 grams rose leaves
- 15 grams ginger powder
Procedure
[edit | edit source]- Individually toast all the whole spices and herbs in a dry skillet over low heat, shaking, until a shade darker and aromatic. Make sure not to burn.
- Remove from the heat, transfer to a cool container, and let cool.
- Using a grinder, blender, or mortar, grind/pound all the herbs and spices together to make an even powder.
Notes, tips, and variations
[edit | edit source]- Keep in an airtight container in a cool, dark, place.
- Do not be tempted to speed up the toasting process by turning up the heat—the spices will burn on the outside and remain raw on the inside.
- Toast the cardamom in the pods, and remove the seeds from the pods once cool.