Garam Masala selbst gemacht

Every Indian family has its own garam masala. Freshly ground it is much more aromatic. Keep it in an airtight jar for up to 3 months – or simply use a good ready garam masala from our shelf.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 20
• Prep 5 min
• Cook 5 min
• Vegan · gluten-free

Ingredients

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1 tbsp green cardamom
• 4 black cardamom
• 1 tsp cloves
• 2 cinnamon sticks (5 cm)
• 2 bay leaves
• 1 tsp fennel seeds
• 2 star anise
• ½ nutmeg
• 2 blades mace

Method

1. Dry-roast all whole spices except nutmeg on low heat for 3–5 minutes, stirring, until fragrant – don't let them darken.
2. Spread on a plate and cool completely.
3. Grind with the nutmeg to a fine powder in a spice grinder.
4. Sieve if you like, and store airtight away from light.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.