Garam Masala Recipes

Garam Masala Recipes

A much used spice mix, usually incorporated towards the end of cooking time, is Garam Masala (which actually means hot spice) and there are probably as many Garam Masala recipes as there are families in India.

One of my favourite cookery writers is Madhur Jaffrey and in her book Madhur Jaffrey’s Indian Cookery, she recommends the following:

1 tbsp cardamom seeds
A 2 inch (5cm) stick of cinnamon
1 tsp black cumin seeds
1 tsp whole cloves
1 tsp black peppercorns
¼ of an average-sized nutmeg

Finely grind all the spices together and store in an air-tight jar in a cool dark place.

Another recipe uses rather more ingredients as follows:

1 tsp coriander seeds
1tsp cumin seeds
½ a dried chilli
½ tsp nutmeg
1 tsp black peppercorns
1tbsp cardamom pods
1 tsp cloves
1 tsp fennel seeds
1 fairly large bayleaf

Remove the seeds from the cardamom pod and if you don’t want a hot mix, the seeds from the dried chilli. As before, grind finely and store carefully.

For a slightly different, more aromatic flavour, dry roast the spices first in a frying pan.



Liz has long had a love affair with curry, having been brought up in the Middle East and East Africa. She is also a keen curry cook but after several visits to India, Indian curries are definitely her favourites.


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