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Garam Masala

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Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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Garam Masala

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Savory

  • Yield: 25 g

Ingredients

2 Tbsp whole cumin

2 Tbsp whole coriander

1 Tbsp black peppercorns

2 dried bay leaves (preferably Indian)

One 2 in/5 cm cinnamon stick

12 whole cloves

1 whole black cardamom pods

3 to 4 green cardamom pods

1 tsp freshly grated nutmeg

Instructions

Heat a small dry stainless-steel skillet or saucepan over medium-high heat. Turn the heat to medium-low and add the cumin, coriander, black peppercorns, bay leaves, cinnamon, cloves, and green and black cardamom pods. Toast gently by swirling the pan to circulate the spices until they turn fragrant, 30 to 45 seconds. Remove from the heat and transfer to a plate to cool completely. Once cooled, add the spices and ground nutmeg to a coffee grinder or spice mill. Grind to a fine powder. Transfer to an airtight container and store in a cool dark place for up to 6 months.

2 Responses

  1. Hi Nik,
    Nutmeg is a major migraine headache trigger for me. I can’t consume garam masala, unless I’ve made it myself and omit the nutmeg.
    Is there an alternative/substitution you would recommend for those of us with intolerance to nutmeg/mace? For example, should I replace the nutmeg with cinnamon or another spice?

    1. I would leave nutmeg and mace out of it and since the garam masala recipe already has cinnamon, there is no need to add more. Try all spice and see if that helps.

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