Garam Masala
A blend of warming spices, perfect for Indian dishes
Ingredients
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp elachie seeds
- 1 tbsp fennel seeds
- 2 tsp cloves
- 1 tsp black peppercorns
- 3 pieces cinnamon stick about 5cm each
- 2 black cardamoms
- 2 star aniseed
- 1/4 tsp ground nutmeg
Instructions
- Clean all the spices well. Wipe the cinnamon stick with a damp cloth. Remove the seeds from the cardamom pods and the black cardamom
- Place all the ingredients, except the nutmeg, in a pan and roast them on low heat until they smell fragrant
- Allow them to cool. Place all the spices in a coffee grinder and grind to a fine powder. Mix in the ground nutmeg
- Store the Garam Masala in an airtight glass jar
Notes
- Get rid of any stones or funny bits in your spices
- Wash the cinnamon sticks and bay leaf and wipe dry
- Remove the seeds from the white and black cardamom and use that in the blend
- You can add some dried curry leaf or bay leaf to the garam masala should you wish