 it ground. There were a few bit of the nutmeg that did not grind and I picked those out.
This is great stuff! Nice recipe.
Love the picture too. For some reason ground-up spices are very photogenic.
Kevin I really love spices and the smell....so good, xxGloria
thanks for this great post. people forget that these so-called 'exotic' sounding spices (ie: garam masala and ras el hanout) are nothing more than a bunch of spices many people may already have in their homes blended together! i'm keeping this one... thanks for this!
Hi Kevin,
Did you purchase a coffee grinder for that purpose? Someone once told me that to clean it out in between grinding different spice mixtures, you put in 1 tbsp of rice and grind it for 30 seconds. It seems to work really well. I love indian spices and your pictures are beautiful. I look forward to seeing what you make with it.
Alexa: Yes I got the coffee grinder for spices. The rice tip is a good one! I have used it and it works well.
Wow Kevin! I also want to make my own! I can't wait to see all you cook with it! I guess I could do it since I have all the spices, but I'll just wait for your ideias! I love the photo!
Mmmmm, Indian food is gooooood! Your Garam Masala looks awesome, enjoy!
I don't like the premade garam masala all that much, but I bet your fresh made is excellent!
The asparagus looks so good and I love the pics. I have an Indian cookbook and EVERY recipes calls for this spice. You're off to a good start!
grinding your own spices is such a big level up! you sure make it look simple!
I would love to experiment with Indian cuisine, but my husband doesn't care for it. I'll have to experiment when he's not hungry!
Wow excellent masala recipe.Bookmarked and nutmeg adds a distinct flavour.
just a tip instead of putting the nutmeg into the spice grinder you could grate it. i got a nutmeg grinder in Crate and barrell a few years ago. the grater was cliped onto a small container and all the shavings fell into it.
I've always wanted to make my own garam masala but have been too overwhelmed with all the different variations so just used the store bought variety... You have inspired me to give it a try :)
Thank you for this post... I've been looking for garam masala, but then with this recipe, I can make my own :)
Hi Kevin, Thank you for this recipe! This spice is used so often in Indian dishes, it is really nice to know how to make it. I linked to your recipe from my blog. Thanks again!
Hey,
I really enjoyed your blog being a foodie :)
Well, just a suggestion here regarding garam masala.
In India, generally we use black cardamom for garam masala powder which is used in curries tandoors etc. Whereas green cardamom is used for desserts mostly.
Another tip, in curries/gravies requiring garam masala you can add 1-2 whole bay leaf when the oil is hot before putting any other ingredients. Similarly garam masala can be put whole along with bay leaves in the begining (of course not nutmeg which can be added as powder) instead of using powdered garam masala.
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