Garam Masala

AuthorGarden KitchenCategory
Yields1 Serving
 Ingredients:
 
 2 tablespoons cumin seeds
 2 tablespoons coriander seeds
 2 tablespoons cardamom seeds
 2 tablespoons black peppercorns
 3-inch stick cinnamon, broken up
 1 teaspoon whole cloves
 1 teaspoon grated nutmeg
1

Directions:

2
3

1.Wash hands well with soap and warm water.

4

2.In a medium skillet over medium heat, add all of the spices except the nutmeg. 3.Toast spices, moving them often for about 10 minutes. (Caution: if you increase the heat to speed up the process the outside will burn leaving the inside undercooked)

5

4.In batches, add the spices to a clean coffee grinder or mortar and pestle. Grind spices to a fairly fine powder.

6

5.Use immediately or store in an air tight container for up to 6 months.

Ingredients

 Ingredients:
 
 2 tablespoons cumin seeds
 2 tablespoons coriander seeds
 2 tablespoons cardamom seeds
 2 tablespoons black peppercorns
 3-inch stick cinnamon, broken up
 1 teaspoon whole cloves
 1 teaspoon grated nutmeg

Directions

1

Directions:

2
3

1.Wash hands well with soap and warm water.

4

2.In a medium skillet over medium heat, add all of the spices except the nutmeg. 3.Toast spices, moving them often for about 10 minutes. (Caution: if you increase the heat to speed up the process the outside will burn leaving the inside undercooked)

5

4.In batches, add the spices to a clean coffee grinder or mortar and pestle. Grind spices to a fairly fine powder.

6

5.Use immediately or store in an air tight container for up to 6 months.

Notes

Garam Masala
IngredientsDirections