Follow these steps for perfect results
coriander seeds
cumin seeds
black peppercorns
cardamom seeds
cinnamon sticks
whole cloves
fresh nutmeg
grated
Roast the coriander seeds in a dry skillet over medium heat until fragrant.
Roast the cumin seeds in a dry skillet over medium heat until fragrant.
Roast the black peppercorns in a dry skillet over medium heat until fragrant.
Roast the cardamom seeds in a dry skillet over medium heat until fragrant.
Roast the cinnamon sticks in a dry skillet over medium heat until fragrant.
Roast the whole cloves in a dry skillet over medium heat until fragrant.
Allow the roasted spices to cool completely.
Remove and discard the papery shells of the cardamom seeds.
Place the cardamom seeds and other roasted spices in a spice grinder or electric blender.
Pulse to a fine powder.
Mix in the grated fresh nutmeg.
Store the garam masala in an airtight jar.
Expert advice for the best results
Roast the spices separately for even toasting.
Store in an airtight container to maintain freshness.
Everything you need to know before you start
5 mins
Yes
Store in a labeled jar.
Use in curries and stews.
Sprinkle on vegetables before roasting.
Add to marinades.
Complements the spices well.
Discover the story behind this recipe
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