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Garam Masala
Recipe Summary
Yield: Makes about 3/4 cup
Ingredients
Ingredient Checklist
1 tablespoon dried miniature rosebuds (optional), stems removed and discarded
1 (1-inch) piece cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
1 dried red chile
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground mace
Gallery
Garam Masala
Recipe Summary
Yield: Makes about 3/4 cup
Gallery
Garam Masala
Garam Masala
Garam Masala
Recipe Summary
Yield: Makes about 3/4 cup
Recipe Summary
Yield: Makes about 3/4 cup
Yield: Makes about 3/4 cup
Makes about 3/4 cup
Ingredients
Ingredients
- 1 tablespoon dried miniature rosebuds (optional), stems removed and discarded
- 1 (1-inch) piece cinnamon stick, broken into pieces
- 2 bay leaves
- 1/4 cup cumin seeds
- 1/3 cup coriander seeds
- 1 tablespoon green cardamom pods
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole cloves
- 1 dried red chile
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground mace
Directions
In a medium skillet, heat roses, cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and chile over medium-high heat, stirring often, until cumin is browned, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill along with nutmeg and mace and grind to a fine powder. Store in an airtight container for up to 4 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Garam Masala
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Garam Masala
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
