Mughal Garam Masala Recipes

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NORTH INDIAN GARAM MASALA



North Indian Garam Masala image

Provided by Deepti

Number Of Ingredients 8

4 tbsp Coriander Seeds (Dhania)
2 tbsp Cumin Seeds (Jeera)
1/2 tsp Cloves(Laung)
1 tsp Black Pepper (Kali Mirch)
1 Bay Leaf(Tej Patta)
2 Black Cardamom (Badi Elaichi)
7-8 Green Cardamom (Choti Elaichi)
1 Mace (Javitri)

Steps:

  • Roast all the ingredients listed together for 3-4 mins. Keep moving them as you are roasting so that the spices do not get overcooked or burnt. You will feel the aroma being released as you are roasting.
  • Let the spices cool down and come to room temperature.
  • Grind them into a fine paste and store in an airtight to maintain the taste and aroma for long duration.

MUGHAL GARAM MASALA



Mughal Garam Masala image

This is a more mellow blend of garam masala, it's the one I prefer when making Indian dishes. I post this to go with my Lamb in Fragrant Garlic Cream recipe.

Provided by P48422

Categories     Asian

Time 5m

Yield 6 tbl.

Number Of Ingredients 5

1/4 cup black cardamom pods or 2 1/2 tablespoons green cardamom pods
1 cinnamon stick, 3 inches long
1 1/2 teaspoons whole cloves
1 1/2 teaspoons black peppercorns
3/4 teaspoon grated nutmeg

Steps:

  • Break open the cardamom pods, remove the seeds and reserve.
  • Discard the skin.
  • Crush the cinnamon into small pieces with a rolling pin or mallet.
  • Combine all the spices except the nutmet and grind them to a fine powder (I use a coffee grinder).
  • Mix in the grated nutmeg.
  • Store in an airtight container in a cool place.

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