There are a million and one variations to garam masala so feel free to adjust this to your liking, but roasting whole spices and then grinding them up fresh makes for a much more aromatic and delicious masala than the store-bought versions.
Home-made Garam Masala
1/4 cup coriander seeds
1/4 cup cumin seeds
2 tbsp Elachi/ green cardamom pods
2 whole black cardamoms
2 tbsp black peppercorns
2 tbsp whole cloves
1 tbsp fennel seeds
3-4 star anise
4, 1 inch cinnamon sticks
2 bay leaves
1/2 of a freshly ground nutmeg
1 small piece of dried ginger or 1 tsp of ground ginger
You can store the garam masala in an airtight container for about 6 months or so before it starts to lose it's freshness. This recipe makes approximately 1 cup of garam masala.
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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