HOMEMADE GARAM MASALA POWDER
Coriander seeds, cumin seeds, bay leaves, green cardamom seeds, black cardamom, star anise, black pepper, cinnamon sticks, cloves, mace & nutmeg..
Roast all of the spices separately, in a non-stick pan, over medium heat until aroma is released..
Add all of the roasted spices to a coffee- or spice grinder. Grind until you have a fine powder..
And there you have it! Your own homemade Garam Masala Powder..
GARAM MASALA POWDER
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- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 cinnamon sticks or cassia bark
- 2 tbsp green cardamom seeds
- 2 large black cardamom seeds (optional)
- 4 bay leaves
- 2 tsp whole cloves
- 1 tsp black peppercorns
- 1 piece star anise
- 1 tsp nutmeg powder (about 1/2 nut, grated)
- Half a piece of mace
- Lightly roast all of the spices (except for the nutmeg), one by one, in a non-stick pan over medium to low heat. Roast until a fragrant smell is released. This will take about a couple of minutes for each spice. Shake the pan and stir it once in a while. Have it on a plate and let it cool down completely.
- Add all of the spices, including the nutmeg, to a coffee- or spice grinder and grind until you have a fine powder.
- Your garam masala is ready to use straight away!
- Make sure the pan does not get to hot. You cannot use the spices if they get burned.
- This recipe makes about 2/3 cup of garam masala. Keep it in an airtight container in a dark, dry place for up to 2 months.
- Use this whenever garam masala is called for in a recipe. It is usually added to finish up and give a rounded taste to curries.