Follow these steps for perfect results
coriander seed
black pepper, kernels
cinnamon
cloves
cumin
cardamom
nutmeg
mace
fennel seed
bay leaves
dried ginger powder
star anise
red chilies
salt
optional
Pick and clean all spices.
Place spices in a non-stick pan.
Toast the spices over medium heat, stirring continuously until fragrant, being careful not to burn them.
Remove the pan from the heat and continue stirring until the pan has cooled and the spices have slightly cooled.
Allow spices to cool completely to room temperature.
Transfer the cooled spices to a mixer or spice grinder.
Add salt (optional).
Grind the spices into a fine powder.
Transfer the ground mixture to a plate to cool completely.
Once cool, store the garam masala powder in an airtight container.
Expert advice for the best results
Toast spices gently to avoid burning.
Store in an airtight container to maintain freshness.
Adjust the spice quantities to your taste preferences.
Ensure spices are completely cool before grinding.
Everything you need to know before you start
5 minutes
Can be made well in advance and stored.
Store in a clear glass jar to showcase the blend of spices.
Use in small amounts to flavor dishes.
Add a pinch at the end of cooking for the best flavor.
Aromatic white wine complements the spices.
Discover the story behind this recipe
Essential spice blend in Indian cuisine.
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