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Author Notes: No more store bought Garam Masala for me! I tried several recipes and gravitated towards what I think is a more Kashmiri style masala. My starting point was a Garam Masala recipe posted here: http://www.aspicyperspective.com/2011/10/garam-masala-recipe-2.html that I believe is by Sommer Collier. Then trying out ideas from other recipes and ingredients I had available, I ended up with this... —Dan
Makes maybe 4 oz ?
- 0.2 ounces Green Cardamom pods (approximate weight, sizes vary)
- 3 tablespoons Cumin Seeds
- 3 tablespoons Fennel Seeds (or Anise Seeds)
- 1 1/2 tablespoons Peppercorns
- 1 tablespoon Fenugreek Seeds
- 1 Dried Kashmiri Chile pod, deseeded
- 1/4 teaspoon Dried orange peel
- 1/4 teaspoon Allspice powder (or Nutmeg)
- 3 Dried Curry Leaves (or 1 bay leaf)
- 1 teaspoon Smoked Paprika (up to 1 Tbl to taste at the end)
- In a dry non-stick pan on the stove-top, roast the following ingredients one at a time on low to medium heat: cardamom (until pod is light brown, then shell and just keep the seeds), cumin, fennel, peppercorn, fenugreek, cloves, and cinnamon sticks broken into chunks with your fingers. I roast each ingredient on its own because they tend to cook at different rates and this keeps me from burning anything. If your a better cook, you might be able to toss them all in at the same time. Roast until colors and/or aromas change. Err on the side of caution and remove before burning.
- Grind everything together in a coffee or spice grinder. You might have to do a couple of runs if you have a small grinder. After grinding, mix the powders together well and regrind any coarser material for good measure. When done, I usually add a bit more smoked paprika to taste. This seems to help counteract any bitterness that might creep in from one ingredient or another.
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