Garam Masala
Garam masala is an essential ingredient in popular South Asian meal, and my Pakistani garam masala elevates the flavor of any dish.
Equipment
Ingredients
- 1 tablespoon green cardamom
- 8 black cardamom
- 1 cinnamon stick, 4-inch, broken down
- 1 tablespoon black cloves
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon nutmeg
- 1 teaspoon mace
- 2 bay leaves, broken down
Instructions
- Break down the cinnamon stick and bay leaves, then combine them 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. You can also use a mortar and pestle if you don’t mind the extra work.
- Stir in the ground nutmeg and add the Pakistani garam masala to an airtight glass jar.
Notes
Expert Tips:
- Achieve the best flavor by using 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: 29 kcal | Carbohydrates: 3 g | Fat: 1 g | Sodium: 3 mg | Fiber: 5 g
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!