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Clockwise: Green cardomom, Coriander, Mace, Cinnamon, Black cardomom, Cumin; Center: Cloves
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The saying goes that there are as many garam masala recipes as there are cooks, using anywhere from 5 to 20 ingredients! Garam masala is usually added after the other spices at the end of recipes, to preserve the aroma.
Ingredients:
1.5 tbsp. green cardomom (elachi)
2.5 tbsp. coriander seeds (dhania)
1/2 tbsp. mace
3 cinnamon sticks (dal Chini)
2 black cardomom pods (bada elachi)
2.5 tbsp. cumin seeds (jeera/jilakarra)
1.3 tbsp. cloves (lavung)
Directions:
1. Place coriander seeds on a pan and heat for about 1 minute.
2. Add the rest of the ingredients. Roast for 2 minutes.
3. Place the mixture in a grinder/blender and blend into a fine powder.
4. Makes about 2 ounces of garam masala. Store in an airtight container up to 4 months. Best used within 1-2 months.