Label
All
0
Clear all filters

Garam Masala

Rate this recipe

Preparation info
  • Makes about

    ¾ cup

    • Difficulty

      Easy

Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By Michael Ruhlman

Published 2019

  • About

Garam masala, from northern India, is the most common Indian spice blend. It’s widely available in Indian markets but, as always, the vitality and brightness of whole spices you toast and grind yourself cannot be bought. This is Suvir Saran’s blend.

Ingredients

  • 1 (1-inch/2.5-centimeter) piece cinnamon stick, broken into pieces
  • 4

Method

Heat the cinnamon, bay leaves, coriander seeds, cumin seeds, cardamom pods, peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2½ to 3 minutes.

Transfer the spices to a rimmed baking sheet to cool. Once cooled, transfer the spices to a spice grinder, coffee mill, or small food processor, add the nutmeg and mace, and g

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title