Garam Masala is one of my favourite spice blends. It’s dark in colour, often toasted before use and brings a deep flavour to Indian dishes including curries, on vegetables and even used in soup.
I make about 1/4 of a cup at a time. The mix is to be stored in an airtight container, out of heat and away from moisture. The mix will be best within three months of being made.
WHAT YOU NEED
-1 dried red chili
-8 black cardamom pods
-10 green cardamom pods
-2 Cinnamon sticks
-15 cloves
-1 tablespoon coriander seeds
-1 tablespoon cumin seeds
-1 tablespoon black peppercorns
-1 teaspoon nutmeg
HOW TO MAKE IT
1) Toast spices until the become aromatic.
2) Transfer out of the pan and crush the spices using a mortar and pestle.
3) Store in an airtight container for up to 3 months.
Savy’s Kitchen 
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