Are you looking for a fragrant yet milder version of Garam Masala to use in your Indian recipes? I find that store bought Garam Masala is quite spicy and bitter, and not as fragrant.
So I decided to make this recipe instead. Garam Masala can contain a mix of spices and be made differently depending on what region you are in India. Garam Masala can contain the following spices: black pepper, cumin, coriander, black cardamom, cloves, nutmeg, ginger, bay leaf, caraway, cinnamon and/or mace.
This recipe is fairly simple and only contains a few ingredients.
Punjabi Garam Masala Recipe
Ingredients:
2 tsp black cardamom pods
4 tsp cumin seeds
8 tsp whole cloves
1/2 tsp ground nutmeg
4 3″ cinnamon sticks (cassia variety)
Directions:
Combine ingredients in a coffee grinder.
Pulse until spices are ground and uniform in size.
Store in an air tight container.
Uses:
Garam Masala is used in the last 5 minutes of cooking, or sprinkled on dishes after they are cooked so the flavors stay intact.
Have you ever used Garam Masala? What’s your favorite way to use it?
My favorite use of garam masala is to season roasted cauliflower. Even frozen cauiflower is delicious when tossed with a little oil, s&p and a generous sprinkle of garam masala, then roasted in a hot oven until brown and crispy around the edges!
I use garam masala when I heat up just plain beans. I also throw in a few raisins. Smells great and you get that taste of sweetness from the raisins.