Garam Masala means ‘hot spice’ – although this does not necessarily refer to chilli heat but to the fact that the cooking process involves toasting the spices.
30g Black cardamom seeds 2 tablespoons Cloves
2 tablespoons coriander seeds
1 teaspoon cumin seeds 4 Cinnamon sticks 20g Black cumin seeds 1 tablespoon Black peppercorns a pinch of Nutmeg (optional) 5 blades of mace
1. Add all the spices to a pan and dry roast the spices on a low heat until they become aromatic.
2. Once cooled then add the spices to a grinder and grind them to a fine powder. Store the garam masala in an airtight container, which you can continuing to enjoy for up to 6 months.
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