Garam Masala – Curry Mixture

Heat a large cast iron frying pan, then reduce the temperature, add the cardamom and cinnamon. Stir with a wooden spoon for 2 min. Add cloves and peppercorns and stir for another minute. Remove the frying pan from the fire and continue stirring until the frying pan is no longer hot. Later cool down the spices.

In a hand mixer, grind the roasted spices to a fine powder. If the herb mixture is coarse and fibrous, pour it through a sieve. Keep the spice powder airtight, preferably in a screw-top jar.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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