Ingredients for Mughal Garam Masala
- Black Cardamom Pods
- Cinnamon Stick
- Whole Cloves
- 1 teaspoon black peppercorns
- 1/2 teaspoon freshly grated nutmeg
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How to Make Mughal Garam Masala
- Gently break open 6 green cardamom pods and remove the seeds. Discard the husks.
- Crush 2 inches of cinnamon stick into small pieces using a rolling pin or mortar and pestle.
- In a spice grinder or using a mortar and pestle, combine 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 teaspoon black peppercorns, 1 teaspoon cloves, 1/2 teaspoon star anise, and the crushed cinnamon and cardamom seeds.
- Grind the spice mixture into a fine powder. If using a mortar and pestle, this may take some time and elbow grease!
- Add 1/2 teaspoon freshly grated nutmeg and mix thoroughly.
- Transfer your homemade Mughal Garam Masala to an airtight container. Store in a cool, dark place for up to 6 months to allow the flavors to deepen.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
