Ingredients for Garam Masala For Cunswim
- Cumin Seed
- 2 tablespoons coriander seeds
- Cinnamon
- 1 teaspoon green cardamom pods (lightly crushed)
- Black Cardamom Pods
- ½ teaspoon cloves
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon black peppercorns
- Star Anise
- Bay Leaves
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How to Make Garam Masala For Cunswim
- Preheat your oven to 350°F (175°C).
- In a heavy-bottomed pan, toast the following spices over medium heat for 2-3 minutes, stirring constantly, until fragrant: 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp black peppercorns, 1 tsp green cardamom pods (lightly crushed), 1 tsp cinnamon sticks, ½ tsp cloves, ½ tsp nutmeg (freshly grated), 1-2 dried red chilies (depending on desired heat level).
- Remove from heat and let the spices cool completely.
- Once cooled, grind the spices into a fine powder using a spice grinder or coffee grinder. (A mortar and pestle also works well, but will take longer.)
- Sift the powder for a smoother consistency (optional).
- Store the Garam Masala in an airtight container in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
5g
Carbs
12g
