Garam Masala Recipe

Name: Garam Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 green cardamom pods; 15 cloves (laung); 5 black cardamom pods (badi elaichi); 4 pieces mace; 4 pieces cinnamon (2.5 squared cm, dalchini); 5 tablespoons cumin seeds (jeera); 1 tablespoon fennel seed (saunf); 1 teaspoon black peppercorns; 2 tablespoons coriander seeds (dhaniya); ½ teaspoon fenugreek seeds (methi)

Servings: persons

30 green cardamom pods
15 cloves (laung)
5 black cardamom pods (badi elaichi)
4 pieces mace
4 pieces cinnamon (2.5 squared cm, dalchini)
5 tablespoons cumin seeds (jeera)
1 tablespoon fennel seed (saunf)
1 teaspoon black peppercorns
2 tablespoons coriander seeds (dhaniya)
½ teaspoon fenugreek seeds (methi)

1
Dry roast all spices in a heavy bottomed and completely dry pan or skillet over very low heat.
2
Stir the spices constantly.
3
Remove pan from fire as soon as you can smell the aroma of spices.
4
Dry grind small quantity of the spices into fine powder in an electric blender at a time.
5
Remove the cardamom pod skins from the powder.
6
Allow powder to cool.
7
Store in an air0tight container in a dark and cool place.
8
Use sparingly and remember to close the container lid tightly after every use.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 green cardamom pods, 15 cloves (laung), 5 black cardamom pods (badi elaichi), 4 pieces mace, and more.

Yes, Garam Masala falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garam Masala

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