Garam Masala
Garam Masala is a foundational, aromatic blend of ground spices prevalent in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. The term translates to “hot spices” or “warming spices,” referring to a mix believed in Ayurveda to raise body temperature and aid digestion.
< 30min
Easy
Warming Spicy
Ingredients
For how many grams?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Roast all the spices (coriander seeds, cumin seeds, black peppercorns, fennel seeds, cardamom pods, cloves, cinnamon sticks, bay leaves, nutmeg and stars anise) in a pan over low heat until they give off a good aroma (about 3 to 5 minutes).
Once ready, place them on a plate and let them cool completely.
Cut the dried bay leaves and stars anise into small pieces.
Put all the spices, the cinnamon powder, the nutmeg powder, the dried bay leaves and the stars anise into the mixing bowl.
Grind everything into a fine powder.
Store the garam masala in an airtight, dry glass jar.
Other similar meals
Can be used with...
