One night, I wanted this but didn’t have any to cook butter chicken. I was able to think of this because I kept a well-stocked spice cupboard.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 1 /2 cup |
Ingredients
- ⅓ cup cumin seeds
- 3 tablespoons coriander seeds
- 3 (4 inch) cinnamon sticks, broken into pieces
- 5 bay leaves
- 1 teaspoon nutmeg
- 5 whole star anise pods
- 14 green cardamom pods
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- 1 teaspoon ground mace
Instructions
- Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
- Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.
Reviews
This was awesome!
If you’re having a tough time finding a good garam masala for this recipe, I used RawSpiceBar’s freshly ground garam masala spice blend and it was wonderful in this dish.
In this masala recipe quantity of nutmeg is too much.This will make masala bitter and too much taste of nutmeg for any savoury dish is not fine.My suggestion is to reduce nutmeg quantity and add some coriander seeds in masala.We use this masala for gravies and pulaos. Chhaya