Garam masala is a powdered Indian spice blend used in various Indian dishes e.g. curries, meat marinate, briyani….
I was planning to make roasted karela chips (bittergourd chips) and need a small quantity of garam masala. Some of the spices I store are in seed form instead of powder e.g. coriander, cumin, black pepper, fennel…. It last longer compared to powder.
I didn’t have nutmeg, mace, caraway seeds and black cardamom so I omitted it. The quantity of cumin seeds were also reduced based on my personal preference.
This recipe gives me about 3 tablespoons (20g) of garam masala which is good for 3-4 recipes.
Garam Masala Recipe
Ingredients
1 tbs coriander seeds (5g)
1-2 tsp cumin seeds (2-4g)
1 tsp cardamom (2g)
1 Star anise (2g)
1 tsp cloves (2g)
1 stick cinnamon (2g)
1 tsp black pepper (2g)
1 tsp Fennel (2g)
1 Bayleaf
Method
Toast all ingredients above on a pan until slightly browned. Leave it to cool. Then, mill it.
