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Mamta’s Ground Garam Masala

Reproduced from MamtasKitchen.com, with permission
Garam masala is used to add flavour to many Indian dishes. Mum’s recipe is based on how she saw her mother making it; the choice of spices and amounts of each spice vary from family to family. This version is quite strong so use only a little at a time; mum’s recipes usually specify less garam masala than is generally recommended because hers is quite intense and fresh. As spices lose some of their most volatile flavour molecules on grinding, it is better to make small amounts at a time, use within a few weeks, and make more as needed. As it is often cheaper to buy larger bags of whole spices, these can be stored in the freezer to retain freshness.
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 tbsp black peppercorns
  • 1 tsp whole cloves
  • 4-5 large whole brown cardamoms
  • 4-5 dry bay leaves
  • 10 cm cinnamon stick or equivalent amount of cassia bark

Optional:

  • 4-5 whole green cadamoms
  • 2 tsp ground mace , or half a nutmeg, freshly grated
  • 1-2 tbsp cumin seeds

Instructions

  • Grind all the ingredients together.
  • Sieve to remove coarse particles, fibres and husks.
  • Store in a clean, airtight jar.