Making your own garam masala spice mix is the key to recreating the authentic flavours of Indian cuisine. Below is a potent, traditional blend of whole and pre-ground spices which when combined is sure to make all your Indian and Asian cooking truly stand out! (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
4 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp ajwain seeds
1 tbsp fennel seeds
1 tbsp chili flakes (or powder)
4 tsp black peppercorns
2 tsp ginger powder
1 tsp whole cloves
1 tsp nutmeg powder
8 black cardamom pods
tbsp = tablespoon
tsp = teaspoon
Store your garam masala powder in a cool place in an airtight jar and out of direct sunlight. Use within 3 months before making up a fresh amount.
Note: If you would like to make this blend even tastier and authentic, dry toasting the cardamom pods, peppercorns, cloves and coriander, cumin and fennel seeds before grinding is really easy to do and recommended. Read more about how to toast and grind. (Link opens in new window)
Ingredient Note: If you can, use a few whole ingredients for this recipe as these will add the best flavours. If you only have pre-ground ingredients abailable use these and reduce the quantities in the recipe by about half. So for 4 tablespoons of coriander seeds you would use 2 tablespoons of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
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A Punjabi Masala
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