Garam masala

Garam masala

Ground mixed spices

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

The recipes that follow will give you a good selection to choose from to suit your own personal taste. Roasting the spices brings out their flavour and also makes them easier to grind. If a blender is not available, use a spice grinder or mortar and pestle to pound the spices to a fine powder (when the spices are still warm and crisp after roasting this process is made much easier). Store garam masala in an airtight jar in a cool, dark place for up to 6 months. Freezing may help preserve the essential oils.

Garam masala

Ingredients

Quantity Ingredient
25g coriander seeds
2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
20g cardamom pods
4 cinnamon sticks
1 teaspoon whole cloves
1 whole nutmeg, finely grated

Method

  1. Roast the coriander seeds in a small frying pan over low heat. As it starts to smell fragrant, remove to a plate. Repeat with the cumin seeds, peppercorns, cardamom pods, cinnamon sticks and cloves, cooking separately until all are fragrant.
  2. After roasting, peel the cardamom pods, discarding the pods. Place the cardamom seeds in a spice grinder with the other roasted spices and blend to a fine powder. Stir in the nutmeg to combine. Store in an airtight jar.

Fragrant spice garam masala

Ingredients

Quantity Ingredient
3 cinnamon sticks
20g cardamom pods
1 teaspoon whole cloves
1 teaspoon ground mace
or 1/2 teaspoon nutmeg, freshly grated

Method

  1. Roast the cinnamon sticks in a small frying pan over low heat. As it starts to smell fragrant, remove to a plate. Repeat with the cardamom pods, cloves and mace, if using, cooking separately until all are fragrant.
  2. After roasting, peel the cardamom pods, discarding the pods. Place the cardamom seeds in a spice grinder with the other roasted spices and blend to a fine powder. Stir in the nutmeg, if using. Store in an airtight jar.

Kashmiri garam masala

Ingredients

Quantity Ingredient
2 cinnamon sticks
20g cardamom pods
1/2 teaspoon whole cloves
1 teaspoon black cumin seeds
1 teaspoon whole black peppercorns
1/4 whole nutmeg, finely grated

Method

  1. Roast the cinnamon stick in a small frying pan over low heat. As it starts to smell fragrant, remove to a plate. Repeat with the cardamom pods, cloves, cumin seeds and peppercorns, cooking separately until all are fragrant.
  2. After roasting, peel the cardamom pods, discarding the pods. Place the cardamom seeds in a spice grinder with the other roasted spices and blend to a fine powder. Stir in the nutmeg. Store in an airtight jar.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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