Garam Masala is often used in Indian cooking. It’s a blend of several Indian spices like cumin, cinnamon and turmeric. It takes a little time but it’s so worth it. The result is so much more fragrant than the store-bought jars. It is used in a variety of Indian dishes, such as Tandoori chicken, palak paneer, dahls (lentils) and my Tandoori glazed roasted white seabass.
Masala in Urdu means ”paste” and garam means ”hot”, and oh boy, believe me, it’s full of spices!
1. Info for Garam Masala Spice Mix Recipe
- Cook Time: 5 mins
- Total Time: 5 mins
- Servings: 1
- Calories: 6
2. Ingredients for Garam Masala Spice Mix Recipe
- 4 cloves
- 3-½ tablespoons black peppercorns
- 2 tablespoons cardamom seeds, pod shells removed
- 6 tablespoons cumin seeds
- 2 cinnamon sticks, broken in half
- In a wok, over high heat, dry roast and constantly stir cloves, black peppercorns, cardamom seeds, cumin seeds and cinnamon sticks. Remove the wok from the stove.
- Place the spice mix in a grinder (I use a coffee grinder that I use exclusively for my spices), it should be finely ground. Sift through a strainer. Set aside until cool.
- Fill in an airtight metal tin. Store in a cool, dark, dry area for up to 6 months (don’t forget to label your food with the date). We make so much Indian food though, that we have to prepare a batch of garam masala once every week!