- 30 green cardamom pods
- 15 cloves
- 5 black cardamom pods
- 4 pieces mace
- 4 x 1 cm pieces cinnamon
- 5 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon fenugreek seeds
Roast over a very low heat in a dry frying pan stirring constantly until very aromatic, remove the pan from the heat. This releases the aromatic oils from the spices.
Remove the cardamom pod skins and working with a small quantity at a time, put the spices in an electric spice grinder or (do it the hard way) in a mortar and pestle.
Allow to cool. Store the Garam Masala in an air-tight container
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.