Garam masala




  • 8 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 tbsp black peppercorns
  • 1 tsps black cumin seeds (shahjeera)
  • 6-7 big black cardamom seed
  • 1 tsp cloves
  • 4” pieces cinnamon
  • 1 small piece of nutmag
  • 8-10 bay leaves (crushed)




  • Heat a heavy bottom wok on a medium flame and roast all ingredients till they turn a few shades darker. Stir continusly
  • When the spices are roasted turn off the heat and allow them to cool.
  • Grind them all together, to a fine powder in a dry grinder.
  • Store in an air-tight container in a cool and dark place.