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Recipe: Ghurum Masala edit
Created by: Anonymous
Edited by: Helen Pitlick
Other Names: Gharam Masala, Garam Masala
edit Ingredients
¼ |
cup Black cardamon pods |
5 |
Cinnamon sticks, broken up |
2 |
tablespoons Cloves |
¼ |
|
¼ |
|
¼ |
cup Caraway or cumin seed (South Indian Ghurum) |
½ |
cup Green cardamom pods, husked |
2 |
tablespoons Black cardamom pods, husked |
3 |
Cinnamon sticks, broken up |
¼ |
cup Cloves |
¼ |
|
¼ |
|
¼ |
cup Cumin seed |
½ |
cup Coriander seed (Mughal-Style Ghurum) |
1 |
cup Green cardamon pods, husked |
2 |
Cinnamon sticks, broken up |
¼ |
cup Cloves |
1 |
tablespoon Nutmeg, grated |
¼ |
cup Black peppercorns (Kashmir Style Ghurum) |
1 |
cup Green cardamon pods |
5 |
Cinnamon sticks, broken up |
¼ |
cup Cloves |
½ |
|
¼ |
|
½ |
cup Black cumin seed |
½ |
cup Aniseed or fennel seeds |
edit Preparation
Step 1 |
Roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke. |
Step 2 |
Remove the spices from the pan and grind them to a fine powder in a coffee grinder. Store in an airtight jar for up to 6 months. |
edit Tools
edit About Ghurum Masala
An Indian spice mix.
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