Thursday, 27 February 2014

Garam Masala

Garam Masala is most versatile. It can be strong and pungent or aromatic and flavourful.
I vote for the latter. This is my mum's recipe, which I personally enjoy cooking with. But I am not the only one! There are the die-hard fans who to this day request her to grind it for them. This is the honest truth.
So I am going to share it with you. For the best result,  dry grind it in a coffee grinder or any dry grinder.
The Garam Masala can be stored in a glass jar for up to 1 year.


Just 4 ingredients

3 cinnamon sticks about 3 tbsps; once ground into powder

1 1/2 tbsp peeled cardamom pods ( without   the green skin )
3/4 tbsp black pepper corns
3/4 tbsp cloves

Grind this together until it is a fine powder.

Fill a dry glass jar and store.

For wonderful Parsi Food recipes click on The Art of Parsi Cooking; reviving an ancient cuisine.

Photo courtesy N. Mody.


  1. Masala are the ones that gives tastes to the food that we prepare. Thanks for stressing the importance of same in this article. It's my pleasure to read this part and bookmarked it as well.
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  2. This is such a great resource that you are providing and you give it away for free. I love seeing blog that understand the value of providing a quality resource for free.