Garam Masala

Quick Summary: This document outlines several different regional and personal variations for creating the classic Indian spice blend, Garam Masala.
Source: Brazelton, Mara Jaffres, Multani, Neelam Batra

>> servings: 2
// General instructions for any version: Toast whole spices in a dry #pan{} over medium heat until fragrant. Let cool completely. Grind all spices together in a #spice grinder{} or #mortar and pestle{} to a fine powder. Store in an airtight container.
 
// Brazelton's Version
@cinnamon{6%g}
@black peppercorns{6%g}
@black cardamom{5%g}
@cloves{1%g}
@green cardamom{4%g}
@anardana{6%g}
@black cumin{4%g}
 
// Mara Jaffres' Version
@cardamom{1%tb}
@cinnamon stick{1%inch}
@black cumin{1%tsp}
@cloves{1%tsp}
@black peppercorns{1%tsp}
@nutmeg{1/3%whole}
 
// Multani Garam Masala
@black cumin{1.5%tsp}
@cardamom{1.5%tsp}
@black peppercorns{1.5%tsp}
@anardana{2%tsp}
@cinnamon{1.5%tsp}
@cloves{0.5%tsp}
 
// Neelam Batra's Version (uses pre-ground spices)
@ground cinnamon{1/3%cup}
@ground black pepper{1/3%cup}
@black cardamom{1/4%cup}
@cloves{1/4%cup}
@green cardamom{3%tbs}