Literally translated as "warm mixture," Garam Masala, an aromatic North Indian spice blend, is used in everything from flatbreads to soups. Use the pungent spice sparingly over roasted cauliflower or potatoes, mixed with olive oil to rub on lamb chops, or stirred into a basmati pilaf with onions and peas.

Marcia Whyte Smart
Recipe by Cooking Light November 2008

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Yield:
3/4 cup (serving size: 1/4 teaspoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a spice or coffee grinder; process until finely ground. Store in an airtight container.

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  • Note: Freeze Garam Masala in an airtight container for up to six months.

Nutrition Facts

2 calories; calories from fat 45%; fat 0.1g; mono fat 0.1g; protein 0.1g; carbohydrates 0.4g; fiber 0.2g; iron 0.2mg; sodium 1mg; calcium 5mg.
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