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Generally there are several
variants of garam masala, some making use of hot spices, for example
pepper, and some other aromatic spices. Here are a few combinations to
select from based on your very own preferences. Made from high quality
spices and kept airtight, garam masala could keep its flavor as well as
fragrance for months.
Garam Masala
Ingredients : 4
tablespoons cilantro seeds
2
tablespoons cumin seeds
1
tablespoon whole black peppercorns
2
teaspoons cardamom seeds
4
X 7.5 cm cinnamon sticks
1
teaspoon while cloves
1
nutmeg
Method :
In a small
pan, roast separately the coriander, cumin, peppercorns, cardamom,
cinnamon and cloves. As each one
starts to smell fragrant, turn on to plate to cool. After
roasting, peel the cardamoms, discard pods and use only the seeds. Put all into
electric blender and blend to a fine powder. Finely grate
nutmeg and mix in. Store in
glass jar with airtight lid.
Fragrant Garam Masala
Ingredients : 3
X 7.5 cm cinnamon sticks
2
teaspoons cardamom seeds
1
teaspoon while cloves
1
teaspoon blades of mace
Method :
Roast spices
separately and grind in a blender or with mortar and pestle. Add grated
nutmeg, if used. Store in
glass jar with airtight lid.
Kashmiri Garam Masala
Ingredients : 2
teaspoons cardamom seeds
1
teaspoon black cumin seeds
1
teaspoon while black peppercorns
2
X 5 cm cinnamon sticks
1/2 teaspoon while cloves
Quarter of a nutmeg, grated
Method :
Roast spices
separately and grind to a fine powder. Add grated
nutmeg. Store in
glass jar with airtight lid.
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