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Garam Masala


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  • 5 three-inch (8 cm) pieces of cinnamon stick
  • 1/2 cup (125 ml) cardamom seeds
  • 1/2 cup (125 ml) whole cloves
  • 1/2 cup (125 ml) whole cumin seed
  • 1/4 cup (60 ml) whole coriander seeds
  • 1/2 cup (125 ml) whole black peppercorns


Servings 1


Step 1

Combine the whole spices in a heavy skillet over moderate heat and toast for a few minutes, until they are warm and aromatic. Allow to cool, then pulverize in an electric blender or coffee grinder (that you use exclusively for grinding spices) until it forms a fine powder. This recipe makes about 1 1/2 cups (375 ml) and may be stored in an airtight container at room temperature for several months without losing its flavor.

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