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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Garam Masala

This homemade spice mixture is much darker and more flavorful than commercial varieties. Toasting the spices is a crucial step that gives the masala a deep, roasted flavor. Cardamom pods are available at Middle Eastern and Indian markets.

This recipe goes with Salmon Kalia in Panch Phoron Sauce, Cauliflower and Potato Sabzi with Spices

Cooking Light NOVEMBER 2001

  • Yield: 1/4 cup

Ingredients

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons black peppercorns
  • 12 cardamom pods
  • 8 whole cloves
  • 1 (2-inch) cinnamon stick, broken into pieces
  • 1/2 teaspoon ground nutmeg

Preparation

Place the first 6 ingredients in a large skillet over medium-high heat; cook until spices smoke, becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat; cool completely. Place spice mixture in a spice or coffee grinder; process until finely ground. Store in an airtight container.

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 46%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 11.7g
  • Fiber: 5.9g
  • Cholesterol: 0.0mg
  • Iron: 6.3mg
  • Sodium: 19mg
  • Calcium: 149mg
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Garam Masala recipe

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