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Ingredients41 m servings 24
Original recipe yields 12 servings (1 /2 cup)
- Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
- Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.
Per Serving: 24 calories; 0.7 4.1 0.8 0 6 Full nutrition
ReviewsRead all reviews 3
Thanks for sharing. I like to try different garam masala recipes and this one was tops! This is the first one that I tried that used black cumin seeds and fennel. Interesting combination of fl...