If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
More Great Recipes: