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Garam Masala

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Garam Masala

The perfect garam masala recipe with a picture and simple step-by-step instructions.

  • 100 g Cumin seeds
  • 40 g Coriander seeds
  • 25 g Cardamom pod black
  • 25 g Black peppercorns
  • 20 g Cardamom capsule green
  • 40 g Dried ginger in one piece
  1. Finely crush all ingredients in a mortar or grind in a spice grinder! Sieve the spice powder and pour it into a screw-top jar!
  2. Garam Masala is mainly used for Indian meat, fish, vegetable and rice dishes. The spice mixture can either be added at the beginning or at the end of cooking.
  3. I used it for my “Paneer Makhani” see KB! 🙂
Dinner
European
garam masala

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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