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Garam Masala (Spice mixture)
Garam Masala
Ingredients
- 2 tbsp coriander seeds, whole
- 1 tsp cumin seeds, whole
- 1/2 tsp cloves, whole
- 1/2 tsp cardamon seeds (from green or white pods)
- 2 bay leaves
- 1/2 tsp ground cayenne pepper, or 1/2 tsp red pepper flakes, or
3 dried red chilies
- 1 cinnamon stick, broken up
Directions
- Grind all the spices together to form a medium-fine powder.
Store in a cool dry place for up to 4 weeks.
References
- Adapted from Indian Instant Pot Cookbook, 2017, p24, by Urvashi Pitre
Punjabi Garam Masala
Ingredients
- 1 tbsp coriander seeds, whole
- 1 tsp cumin seeds, whole
- 1/2 tsp cloves, whole
- 1/2 tsp black peppercorns
- 3 cinnamon stick, broken up
- 3 bay leaves, broken up
Directions
- Over medium heat, toast all the spices until they're fragrant but not
browned, about 2-3 minutes. They will continue to cook after you
remove them from the pan, so if in doubt, undercook them. Transfer to
a plate and/or paper towel to cool.
- Once all the spices are cool, Grind them to a medium fine powder.
Store in a cool dry location for up to 4 weeks.
References
- Adapted from Indian Instant Pot Cookbook, 2017, p25, by Urvashi Pitre
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