Ingredients
Garam Masala
- 50 grams coriander seeds, whole
- 50 grams cumin seeds
- 25 grams cinnamon stick or cassia bark
- 25 grams fennel seeds
- 10 grams whole cloves
- 10 grams brown or black cardamoms
- 10 grams green cardamoms
- 10 grams whole nutmeg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all the ingredients in the TM Bowl and dry roast for 10 mins, Varoma Temp, Speed 1
Mill for 2 minutes on speed 9
Garam Masala
Tip
I found the black cardamom pods at Liquorice weigh and pay type store but try a good Indian grocer. If you can't get the black ones then just up the quantity of the green ones to replace,
Thermomix Model
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Recipe is created forTM 31
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Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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Comments
Great recipe, Have made twice now - halving the recipe gives me enough to last over 12 months. Next time I must remember to leave off the MC during roasting to prevent condensation and cool before milling. House smells Devine!
Smells amazing!!
The receipe is really useful in cooking and making spicy drinks. Love the warm fragance when it's freshly made. I halved the recipe to fit the spice into a 300ml glass jar.
Does anyone know how long this will store in the cupboard?
Turned out very good. I made 1/4 of the recipe & got a small jar. Perfect amount for what I need it for. Thanks heaps!
Hi
We've made a similar recipe using Garam Marsala. Please check it here and let us know your opinion
Fabulous - makes two large jars
Hi, I was just wondering if it's possible to use ground nutmeg (spice) instead of whole nutmeg? if so, how much would you suggest?
This seems like it'll make a big batch, could I halve the recipe successfully?
larac:I bought whole nutmeg today at IGA for .95c Two whole nutmegs in the bag which suited the requirements for this recipe. It was the section where the spices come in small prepackaged bags all displayed on a wall.
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