Garam Masala Version 2

Here’s the recipe for my second garam masala. I use this for most dishes as it has a lot of flavours. It’s a pretty spice blend.


1.5 tbsp cumin seeds

1 tbsp cloves

4 green cardamoms

6 black cardomoms

1 tsp black peppercorns

4 bay leaves

1/2 nutmeg (grated)

pinch of mace

4 1 inch cinnamon sticks

1 star anise (broken up)

1) Dry roast all of the ingredients lightly for about 5 minutes on low – medium heat

2) Grind it into a powder using a coffee grinder/spice grinder.

3) Store in an airtight jar. Will be good for 3 months. You can keep using it after 3 months, although the flavours will die down slightly so you may have to use more.

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