Garam Masala

This is my recipe for the well known Indian spice mixture. There are many different variations and each region and even each family can have their own personal mix. Disclaimer– I have never visited India, but have had some really good Indian food while overseas.  

  • 2 tablespoon Cardamon Seeds
  • 1 3 inch Cinnamon Stick
  • 1 teaspoon Cloves
  • 1 tablespoon Black Pepper
  • 1 teaspoon ground Nutmeg
  • 2 tablespoon Cumin, seeds or ground
  • 2 tablespoon Corriander Seeds
  •  1 whole Bay leaf

Put all of the spices in heavy non-greased skillet over medium high heat. Roast and stir until the spices turn a couple shades browner but don’t let the spices burn.  Working in batches grind the spices in a spice mill or small coffee grinder. Store in an airtight container.  It is a little work but the taste is worth it.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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