North Indian Garam Masala

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A fabulous blend of spices to create the most delicious North Indian dishes..

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Prep Time: 5 min Cook time 2 min Yield: 1/2 cup

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The spices are dry roasted/ toasted on cast iron for best results. Stored in an airtight jar this lasts for 2 months. Making smaller quantities is recommended for spices mixes to keep that fresh aroma.

Ingredients:

Method:

1. Heat a cast-iron pan or nonstick till it’s quite hot.
2. Add the coriander seeds, first. Then reduce heat.
3. Keep stirring as you add one by one, the remaining spices.
4. Add these spices first: cumin, caraway, black cardamom, green cardamom, cinnamon, cloves, clove stem, cobra’s saffron, nutmeg, and black pepper.
5. Once you can really smell the coriander and the cumin, add the bay leaves, dried chilies and black stone flower. Continue stirring till you can smell the black stone flower distinctly.
6. Lastly, add the saffron and mix till it is heated through.
7. This entire process should take about two minutes on medium heat with continuous stirring. There should be no blackening/darkening of spices.
8. Add to your spice grinder or mixer jar and add the rock salt.
9. Grind to a powder.
10. Allow to cool and store in airtight jars.

North Indian Garam Masala

Notes:

• I like to add more black stone flowers, as I love the aroma and it gets lends a smokiness to the dishes.
• Malayalam Video for North Indian Garam Masala.

Key Ingredients: Whole Spices

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