How to Make Garam Masala
Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they split., Grate one or two fresh cloves of fresh nutmeg, just enough to make about a tablespoon. , Heat a non-stick frying pan over a low to medium heat., Stir for...
Step-by-Step Guide
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Step 1: Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they split.
Collect the seeds from the pods with your fingers and discard the empty pods. -
Step 2: Grate one or two fresh cloves of fresh nutmeg
, Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms, 12 black peppercorns and break up the cassia bark into the pan. , This will release the aromas within the spices. , Since the nutmeg is already ground, it will burn easily if the pan is too hot.
Stir slowly and constantly to keep from burning.
The nutmeg will begin to brown. , If you don't have a spice grinder, a mortar and pestle or a clean coffee grinder will do, but a spice grinder will give a finer consistency and texture. ,, Continue grinding and checking until the powder is fine. , (Plastic absorbs flavors which are released as spice ages) -
Step 3: just enough to make about a tablespoon.
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Step 4: Heat a non-stick frying pan over a low to medium heat.
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Step 5: Stir for about 30 seconds.
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Step 6: Remove the pan from the heat
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Step 7: and add the grated nutmeg.
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Step 8: Add contents of the pan to a spice grinder.
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Step 9: Grind the mixture to a fairly smooth powder.
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Step 10: Check to see if the spices are fully ground after grinding for about 30 seconds.
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Step 11: Store your freshly made garam masala in an airtight glass container with metal lid and it will keep for 3 to 6 months.
Detailed Guide
Collect the seeds from the pods with your fingers and discard the empty pods.
, Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms, 12 black peppercorns and break up the cassia bark into the pan. , This will release the aromas within the spices. , Since the nutmeg is already ground, it will burn easily if the pan is too hot.
Stir slowly and constantly to keep from burning.
The nutmeg will begin to brown. , If you don't have a spice grinder, a mortar and pestle or a clean coffee grinder will do, but a spice grinder will give a finer consistency and texture. ,, Continue grinding and checking until the powder is fine. , (Plastic absorbs flavors which are released as spice ages)
About the Author
Kimberly Miller
Creates helpful guides on DIY projects to inspire and educate readers.
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