Garam masala

Garam masala

By
From
Spice Kitchen
Makes
3 tablespoons
Photographer
Jana Liebenstein

Garam masala has a very delicate flavour, so it’s best to make it fresh every time you need it. The word garam means ‘warm’ and refers to the heating properties of the spices used in this blend. According to Ayurvedic medicine – a Hindu system of traditional medicine that originated in India – all spices are considered to be either heating or cooling, and you maintain an equilibrium of heating and cooling elements in the body by watching what you eat.

Garam masala is sometimes sprinkled on meat, fish or vegetable dishes right at the end of cooking.

Ingredients

Quantity Ingredient
3 teaspoons cumin seeds
1 teaspoon green cardamom pods
1 teaspoon black peppercorns
5cm cinnamon stick
1 teaspoon cloves

Method

  1. Heat a small frying pan over a medium heat. Add the spices and heat them gently, stirring continuously, for about 2 minutes, until they release their aroma. Cool, then transfer to an electric grinder or use a mortar and pestle and process to a fine powder. Use as directed in the recipe. Alternatively, you can store in an airtight container in the cupboard for 2 days, or in the refrigerator or freezer for a week, although it will lose some of its subtle aroma.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again