There are many versions of garam
masala, some using hot spices, such as pepper, and other only the fragrant
spices. Here are some combinations to choose from according to your own
personal taste. Made from good quality spices and stored airtight, garam
masala will keep its flavor and fragrance for months.
Garam Masala
Ingredients :
4
tablespoons
2
tablespoons
1
tablespoon
2
teaspoons
4
X 7.5 cm
1
teaspoon
1
Coriander seeds
Cumin seeds
Whole black
peppercorns
Cardamom seeds
Cinnamon sticks
Whole cloves
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
2
teaspoons
1
teaspoon
1
teaspoon
Cinnamon sticks
Cardamom seeds
Whole cloves
Blades of mace or 1/2 nutmeg, grated
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
1
teaspoon
1
teaspoon
2
X 5 cm
1/2 teaspoon
Cardamom seeds
Black cumin seeds
Whole black peppercorns
Cinnamon sticks
Whole cloves
Quarter of a nutmeg, grated
Method :
Roast spices
separately and grind to a fine powder.