Garam Masala

1. 1

   Break down the cinnamon and add with all the spices into a spice grinder and blend until fine. (You can also dry roast in a warm pan gently for a few minutes, cool before grinding).

2. 2

   Store in a airtight glass jar, store in a cool dry place away from other conflicting aromas. Consume with 4-6 weeks, for freshness sake

3. 3

   Don't restrict its use in just curries, experiment with it add it to grilled haloumi, mix in yoghurt with ginger and garlic to make a simple marinade for barbequed chicken or put a pinch in chocolate truffles!

* Per serving · 4 servings · Values may vary.

No additional tips available.