Pile of Jharkhand Garam Masala Powder

Garam Masala - Bihar


India - Bihar / Jharkhand   -   Garam Masala
Makes:
Effort:
Sched:
DoAhead:  		 10 T
*
15 min
Yes		 This recipe is from Jharkhand, but Jharkhand was part of Bihar until 2020. There is also a "Bihar Masala", but it's very different and for meats only.

1
1/4
1
14
3
2
8
8
t
c
T

in

pod
pod
Nutmeg
Cumin seed
Pepper black
Cloves
Cinnamon (1)
Bay Leaf
Cardamom green (2)  
Cardamom black (3)
Make   -   (15 min)
  1. Grate NUTMEG
  2. Grind together all items very fine. An Indian Mixie is best but a a whirling blade coffee grinder will work, in batches.
  3. Package in an airtight jar. Stored away from sunlight and heat it will will be usable for 4 to 6 months.
NOTES:

  1. Cinnamon:

      Use real cinnamon if at all possible (for all Indian recipes). American "cinnamon" is actually cassia bark which is thick, hard and sweeter. Real cinnamon can be found in markets selling Mexican herbs and spices - the bark is very thin. Real cinnamon originated in Ceylon (Sri Lanka), cassia in Southeast Asia. For details see our Cinnamon & Cassia Bark page.
  2. Cardamom Pods, Green:   You can just grind up the whole pods.
  3. Cardamom Pods, Black:   These come in two sizes, and the count presumes small ones, about 1 inch by 0.5 inch wide. The large ones are about 1.2 inches by 0.8 inch diameter. In either case, you want about 0.3 ounce, (8 grams) - about 8 small ones or 3 big ones. They are ground up whole.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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