Ingredients17 m servings 8 cals
- Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
- Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.
Per Serving: 8 calories; 0.3 g fat; 1.4 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition
ReviewsRead all reviews 19
This is better than the stuff I buy at the market, Thanks!
Garam Masala is one of those things where its much cheaper to buy it ready made and its pretty much perfect. By the time you've stocked those other things which you wont be using for much else ...
Wow...I am from Yakima too..living in Las Vegas! I knew that I had to try cooking something with this delectable concoction. My husband and I love curries of any kind so this was the next logica...
I love the fragrance of this mixture while you're grinding it. I don't prepare Indian dishes as often as I'd like, but having this blend ready will make it easier.
This was a great blend for Garam Masala (warming spice). I used it in an Indian Spice Rub and for making my Curry Powder blend. I did this recipe as a part of the Western Region's Faceless Fre...
This is just right. I sift mine through a screen to get out some of the big stuff and the coriander seed husks.
A good recipe, nice and flavourful, but needs some work. I think it was quite heavy on the coriander seed. It overpowered all other flavours in my final dish. The turmeric was a little heavy too...
This came out delicious. I made it pan fried on pork chops- cast iron skillet. As an intermediate chef, I could use better notation like capital T for tablespoon- I missed it when it turned to...
This was so much fun to make. And since I can make my own now I can cook as much Indian as I like!