Prep 15 mins
Cook 10 mins
This is posted in response to a request from Poppy on the boards. My mom's teacher's garam masala, this recipe, has won her the admiration of all her students, worldwide. My mom swears by this recipe.
- Lightly roast all the ingredients.
- Powder the lightly roasted ingredients in a grinder.
- Store in a bottle and use as and when desired.
I love this recipe, because it has the right proportion of coriander/cumin. I don't like dishes that are over-powered with cumin. But I also add the same quantity of nutmeg as cloves, and the same quantity of black mustard seeds and red chilies as the cardamom--a wee bit of South India thrown in there. :) Did you mean cardamom *seeds* not pods. I don't grind the pods--only seeds.
Have just made this. Halved the recipe so it won't sit around too long. Added 2 star anise. Our kitchen now smells wonderful! Can't wait to use it! Many, many thanks!
Excellent recipe! I will always use this one, Thanks