How to make Garam Masala


2 tsp cumin seeds
2 tsp coriander seeds
1 tsp whole cloves
3 to 4 bay leaves (Chopped)
2 green cardamom pods(seeds)
4 black cardamom pods(seeds)
12 black peppercorns
1 clove of freshly grated nutmeg
6-cm acacia bark, or 3-inch cinnamon stick

Method :
Heat a non-stick frying pan over a low to medium heat;
Add Cumin, coriander, cardamom, peppercorns, cinnamon, Bay leaves and cloves;
Stirring occasionally, until they turn little Brown and give off a sweet aroma;
Add grated nutmeg, and take pan off the heat; Stir it, dont allow to burn.
When it still hot, Add mixture to a spice mill or coffee grinder and grind to a powder
Keep grinding until fine powder.
Allow it to cool down before pack it in Air tight container, you can use it for 6 months.
(For extra Aroma you can add dried Rose pallets too – Optional)

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