Garam Masala

Garam Masala

1 Review 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    25 m
Sarah-May
Recipe by  Sarah-May

“I needed this to make butter chicken one night and didn't have any on hand. I keep a well stocked spice cabinet and was able to come up with this.”

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Ingredients

Adjust Servings

Original recipe yields 1 /2 cup

Directions

  1. Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
  2. Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

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Review (1)

Rate This Recipe
cstopre
33

cstopre

In this masala recipe quantity of nutmeg is too much.This will make masala bitter and too much taste of nutmeg for any savoury dish is not fine.My suggestion is to reduce nutmeg quantity and add some coriander seeds in masala.We use this masala for gravies and pulaos. Chhaya

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 34 cal
  • 2%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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