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Instead of buying  garam masala from the supermarket  you can make your own dried spice mixture.This will bring more taste and aroma to the dish. It takes only a few minutes to make your own garam masala. Store in an airtight container in cool, dry place up to six months.

Preparations time 15 minutes.

 

30 g cinnamon sticks (bark)  
15 g cardamon pods
10 dried bay leaves indian or Mediterranean
10 g black peppercorns  
10 g coriander seeds
10 g cumin seeds
5 g cloves

 
Break the cinnamon stick into small pieces, bay leaves torn into pieces. Place all the above spices in a food processor and blend to a fine powder or place all above spices in a spice grinder or pestle and mortar and grind to a fine powder. Store in an airtight container until needed. 
 

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