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| Garam Masala Powder Recipe | Make Your Own | Recipes Using Masala |
Garam Masala

IngredientsSpanish Pimenton, French Puvre de Guinee, German Paprika, Arabic Filfil Ahmar, Dutch Spaanse Peper, Italian Peperone, Portuguese Pimento, Russian Struchkovy Pyeret, Japanese Togarashi, Chinese Hesiung Yali Chiao, Hindi Lal-Mirch, Pimenton, Puvre de Guinee, Paprika, Filfil Ahmar, Spaanse Peper, Peperone, Pimento, Struchkovy Pyeret, Togarashi, Hesiung Yali Chiao, Lal-MirchSpanish Pimenton, French Puvre de Guinee, German Paprika, Arabic Filfil Ahmar, Dutch Spaanse Peper, Italian Peperone, Portuguese Pimento, Russian Struchkovy Pyeret, Japanese Togarashi, Chinese Hesiung Yali Chiao, Hindi Lal-Mirch, Pimenton, Puvre de Guinee, Paprika, Filfil Ahmar, Spaanse Peper, Peperone, Pimento, Struchkovy Pyeret, Togarashi, Hesiung Yali Chiao, Lal-MirchSpanish Pimenton, French Puvre de Guinee, German Paprika, Arabic Filfil Ahmar, Dutch Spaanse Peper, Italian Peperone, Portuguese Pimento, Russian Struchkovy Pyeret, Japanese Togarashi, Chinese Hesiung Yali Chiao, Hindi Lal-Mirch, Pimenton, Puvre de Guinee, Paprika, Filfil Ahmar, Spaanse Peper, Peperone, Pimento, Struchkovy Pyeret, Togarashi, Hesiung Yali Chiao, Lal-Mirch

Preparation & Cooking InstructionsSpanish Pimenton, French Puvre de Guinee, German Paprika, Arabic Filfil Ahmar, Dutch Spaanse Peper, Italian Peperone, Portuguese Pimento, Russian Struchkovy Pyeret, Japanese Togarashi, Chinese Hesiung Yali Chiao, Hindi Lal-Mirch, Pimenton, Puvre de Guinee, Paprika, Filfil Ahmar, Spaanse Peper, Peperone, Pimento, Struchkovy Pyeret, Togarashi, Hesiung Yali Chiao, Lal-MirchSpanish Pimenton, French Puvre de Guinee, German Paprika, Arabic Filfil Ahmar, Dutch Spaanse Peper, Italian Peperone, Portuguese Pimento, Russian Struchkovy Pyeret, Japanese Togarashi, Chinese Hesiung Yali Chiao, Hindi Lal-Mirch, Pimenton, Puvre de Guinee, Paprika, Filfil Ahmar, Spaanse Peper, Peperone, Pimento, Struchkovy Pyeret, Togarashi, Hesiung Yali Chiao, Lal-Mirch

  1. Heat a heavy-based frying pan over moderate heat.  
  2. Add cardomom seeds, peppercorns, cloves and cinnamon stick.  
  3. Stir constantly until evenly browned.  Cool.
  4. Grind spices to make a fine powder.
  5. Stir in nutmeg.
  6. Store in an airtight container.
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