Garam Masala
Cardamom seeds
black or green.
1 tablespoon
Cinnamon stick 50mm - or
a 2” piece.
Black Peppercorns 1 teaspoon
Black Cumin seeds 1 teaspoon
Whole Cloves 1 teaspoon
Nutmeg about ¼ of
a whole nut.

Combine the ingredients and grind fine.

Reduce the peppercorns, and increase the Cumin seeds proportionately to make the mix less hot.

If stored in an air tight container, in the dark, this garam masala should keep for a couple of months.

Madhur Jaffrey's

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Last updated by: Webmaster , 17-Aug-2003 03:51 PM

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