Garam Masala Dishoom

“We use garam masala in almost every savoury dish we make. We give two methods for this spice mix: a quick recipe using a pan, and a longer recipe using the oven. The longer one will yield a richer, fuller flavour. As with all masalas, freshly grinding your spices produces the best results. For an especially rich garam masala, add a large pinch each of saffron and grated nutmeg along with the poppy seeds and rose petals. The garam masala will keep an airtight container in a cool, dark cupboard for up to a month. MAKES ABOUT 50g”

Updated at: Thu, 17 Aug 2023 03:41:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories104 kcal (5%)

Total Fat5.2 g (7%)

Carbs17.5 g (7%)

Sugars0.4 g (0%)

Protein3.2 g (6%)

Sodium27.1 mg (1%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

10gcoriander seeds

10gpoppy seeds

Instructions

Step 1

“OVEN METHOD

Step 2

1.Heat the oven to 50°C (lowest Gas). Spread everything apart from the poppy seeds and rose petals on a baking sheet. Place in the oven for 2½ hours.

Step 3

2.Add the poppy seeds and rose petals to the tray, place it back in the oven and turn the oven off. Allow the mixture to cool in the switched-off oven for 30 minutes.

Step 4

3.Transfer the cooled spice mix to a spice grinder and grind to a fine powder.

Step 5

PAN METHOD

Step 6

1.Put everything apart from the poppy seeds and rose petals into a cold, dry frying pan and place over a medium heat to warm, shaking the pan occasionally. Toast for 2 minutes, then turn off the heat.

Step 7

2.Add the poppy seeds and rose petals, and let the mixture cool in the pan.

Step 8

3.Transfer the cooled spice mix to a spice grinder and grind to a fine powder.