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Recipe

Garam Marsala (Dry)

5 min • 10 to 20 servings •
John S
Plate of spicy curry with chunks of meat, garnished with fresh cilantro, next to a jar of spices and a pot on a stove.

“Garam” is the Indian word for warm or hot. There are many variations of this blended spice and many families have their own blend. This spice blend is great for a variety of cooking.

Ready

  • 3 tsp ground black pepper
  • 2 tsp ground cinnamon
  • 2 ½ tsp ground cumin
  • 2 ½ tsp whole cloves
  • 1 ½ tsp ground mace
  • 1 ½ tsp cardamom pods
  • 2 tsp bay leaves

    • Set

  • Clean coffee grinder
  • Jar with air-tight lid

    • Go!

  • Place all spices in grinder.
  • Grind to a powder.
  • Place in storage jar.

    • Recommendations

    Will keep in freezer for about 6 months.

    Indian spice vegan vegetarian

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