Garam Masala Recipe
Our North Indian garam masala recipe is a treasure my family permitted me to share; use the spice blend to season kofta, korma, and curry.
Equipment
Ingredients
- 5 grams black cloves
- 5 grams black cardamom
- 5 grams whole nutmeg
- 5 grams cinnamon stick, broken down
- 1 gram mace
Instructions
- Break down the cinnamon stick, then combine it with the other ingredients on a skillet. Dry roast the spices for 2- 3 minutes over medium heat to draw out the flavor and aroma of the whole spices.
- Allow the ingredients to cool some, then add them to a spice grinder in batches, blend until fine.
- Add the garam masala to an airtight container.
Notes
Preparation Tips:
- To achieve the best flavor, use fresh, whole spices instead of pre-ground ones. Whole spices retain their aroma and flavor longer.
- Toasting the spices before grinding them enhances their flavor and aroma. Toast them in a dry pan over low heat until they become fragrant and slightly darker.
- Once you toast the spices, grind them to a fine powder using a spice grinder or mortar and pestle. Grind them in small batches to ensure that they are evenly ground.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Tablespoon | Calories: 7 kcal | Carbohydrates: 1 g | Sodium: 4 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!