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Garam Masala for Samosas

Ben Fink

Yield: Yields 1/2 cup.

Like curries, garam masalas can take on different flavors. A spicier mix that includes cumin and coriander is preferred for samosas. Garam masala tastes best if used soon after it’s made but covered tightly and kept in a cool, dark, dry place, it will keep for about three months.


  • 2 Tbs. cumin seeds
  • 2 Tbs. coriander seeds
  • 2 Tbs. black peppercorns
  • 2 tsp. cardamom seeds (from about 8 pods)
  • 1 tsp. whole cloves
  • 3-inch cinnamon stick, broken and slightly crushed
  • 3 bay leaves, bruised
  • 1/2 tsp. grated nutmeg


  • Heat a medium skillet over medium heat. Add all the spices except the nutmeg, and toast, shaking the pan occasionally, until spices are several shades darker and very aromatic, about 6 minutes. Cool the spices on a plate, add the nutmeg and grind to a fine powder in a coffee grinder or mortar and pestle.


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Reviews (1 review)

  • LayalinasRestaurant | 02/05/2012

    best simplistic detailed recipe, you must be Indian to give such since to the recipe

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