Garam Masala

  • 3 sticks cinnamon 
  • 1/2cup. cardamom pods 
  • 1/4 cup whole cloves 
  • 1/4 cup cumin seeds 
  • 2 tbsp. coriander seeds 
  • 1/4 cup black peppercorns 
  • 1 tbsp. ground ginger
  • 1.Roast the spices in a small, heavy based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker then their original colour.
  • 2.The spices will also give a distinct aroma and the pan will emit light fumes of smoke.
  • 3.Remove the spices from the pan and grind them to a fine powder in a spice or coffee grinder.
  • 4.Stored in an airtight jar will keep for 5 to 6 months.

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