This traditional garam masala mix will add authentic flavours, aromas and colours to your Indian and Asian home cooking. Using a blend of traditional ingredients, it can be made in just minutes. (See the bottom of the page for links to more of my recipes)
Note: For the best flavours when making your blends, I advise using whole spices where you can. Sometimes you might not have them available. In these cases use pre-ground powders but reduce the quantities the recipe says by half. So 4 tablespoons of whole cumin equals 2 tablespoons pre-ground cumin etc.
What You'll Need: (makes about 7-8 tablespoons)
4 tbsp cumin seeds
3 tbsp coriander seeds (cilantro)
2 tbsp black peppercorns
1 tbsp fenugreek seeds
1 tbsp black cardamom pods
4 tsp dried ginger root (or 2 tsp ground)
2 tsp whole cloves
2 tsp fennel seeds
3 inch piece cinnamon
1 tsp grated nutmeg
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar out of direct sunlight. Use within 3 months.
Note: You could dry toast the whole spices before grinding. The heat releases superb flavours and fabulous aromas.
See the grinding page for info on this simple process. (Link opens in a new window)
Tandoori Masala -
A Milder Masala