Pakistani / North Indian Garam Masala
Pakistani / North Indian Garam Masala
Yields - enough to hold in a 250 grams jar
INGREDIENTS
- 2 tablespoons black peppercorns
- 2 tablespoons cloves
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 10 to 12 black cardamom OR 6 black and 5 green cardamom
- 4-inch cinnamon stick
METHOD
- Add everything to a grinder or spice miller and pulse a few times and then grind until powder
- Let it cool for a few minutes if it is warm
- Add to a clean glass jar with a tight lid
- Store in your spice counter away from heat
USE
You may use this garam masala in any North Indian or Pakistani dishesShami Kebabs
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