Traditional Garam Masala
4 Tblsp coriander seeds
2 Tblsp cumin seeds
1 Tblsp whole black peppercorns
2 tsp cardamom seeds (measure after roasting and removing pods)
4 3" cinnamon sticks
1 tsp whole cloves
1 whole nutmeg
In a small dry pan, roast separately, the coriander, cumin, peppercorns,
cardamom pods, cinnamon and cloves. As each one starts to smell fragrant,
turn onto a plate and leave to cool. The roasting brings out the flavours
and makes the spices brittle and easier to grind to a powder.
Peel the cardamoms, discarding pods and using only seeds.
Put all the spices into an electric blender, coffee grinder, and blend to
a fine powder. Finely grate the nutmeg and mix through.
Store in a glass jar with a tight fitting lid, making sure to keep it
away from heat and light.
You can also make this the quick way by using pre-ground spices, but you
must/should still roast them under just enough heat to bring out the
From: Philippa Jane Wightman in rec.food.cooking on Apr 23, 1996.
Elena Schweitzer / 123RF Stock Photo 8394661