Garam masala is a typical indian spice mix.
The recipe is usually enough for 4-6 people, depending on the recipe.
Ingredients
V3
| pepper corns | 0.13g |
| brown cardamom | 0.32g |
| green cardamom | 0.18g |
| bay leafs | 0.15g |
| cloves | 0.76g |
| cinnamon | 0.70g |
| caraway seeds | 1.00g |
| cumin seeds | 0.50g |
| star anise | 0.33g |
| mace | 0.22g |
Due to the lack of caraway seeds I tried to substitute some with cumin. As I use cumin in combination with garam masala in most recipes this should be fine. For some however v2 might be the better choice. If you are not sure, rather go with v2
V2
| pepper corns | 0.13g |
| brown cardamom | 0.32g |
| green cardamom | 0.18g |
| bay leafs | 0.15g |
| cloves | 0.76g |
| cinnamon | 0.70g |
| caraway seeds | 1.50g |
| star anise | 0.33g |
| mace | 0.22g |
Better than v1 in every way. Is a much better all rounder when mixed with other spices or curry powders.
V1
| pepper corns | 0.13g |
| brown cardamom | 0.47g |
| green cardamom | 0.18g |
| bay leafs | 0.15g |
| cloves | 0.76g |
| cinnamon | 0.70g |
| caraway seeds | 1.50g |
| star anise | 0.33g |
| mace | 0.33g |
Next time try to reduce the brown cardamom as well as the mace by 1/3.
Instructions
Heat up the ingredients in a pan (without oil!) until it starts smelling. Let them cool down. Afterward grind them until you have a very fine powder.
Usage
Indian dishes.
