Garam Masala

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Recipe Image

Lynley Ruck


  • 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.

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