Garam Masala

Ingredients for Garam Masala

• 1 tablespoon dried miniature rosebuds (optional)

• A 1-inch piece cinnamon stick, broken into pieces

• 2 bay leaves

• 1/4 cup cumin seeds

• 1/3 cup coriander seeds

• 1 tablespoon green cardamom pods

• 1 tablespoon whole black peppercorns

• 2 teaspoons whole cloves

• 1 dried red chilli

• 1/4 teaspoons freshly grated nutmeg

• 1/8 teaspoons ground mace

How to make Garam Masala

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chilli in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.