Authentic North Indian Garam Masala

There are several variations of this mix which differs from state to state in India. This recipe works a treat for me.

Ingredients:

30 grams whole brown cardamom

30 grams whole green cardamom

10 grams whole cloves

10 grams cinnamon sticks or quills

10 grams whole peppercorns

1 small whole Nutmeg – broken or grated

5 blades of dried mace (flower of the nutmeg)

Method:

In a heavy based pan, dry roast the cardamoms, cloves, cinnamon and peppercorns individually just till they are hot to touch. Remove and spread on a clean plate to cool.

Use a clean coffee grinder to reduce all the spices to a fine powder. They will smell quite heady.

You will need to add ground cumin and coriander separately whilst cooking your lentil or meat dishes.

Cool completely before storing in zip lock bags. Double or triple bag them if possible as the smell may pervade other items stored in your freezer.

Tip:

Use directly from the freezer to maintain the freshness for years on end.