Meat Masala (South Indian Garam Masala)

green cardamom pods

cloves

cinnamon

fennel seeds

black peppercorns

nutmeg, roughly chopped

Heat a skillet over low heat and dry roast all of the spices for 5-10 minutes or until fragrant. Be sure to stir the spices to toast all sides.

Let the spices cool down and then grind them using a spice grinder.

Store in an air-tight jar and use within 6-8 months for the most flavor.

Hi Ashley, love your blog!  What about a North-Indian garam masala recipe. Thank you! :)
Betsy

Hi Ashley,
Made this masala today and used it in the Malabar Goat Pepper Fry recipe (from your book - Indian Food Under Pressure). It was fantastic! I was sneaking bites from the pot before dinner and making good food noises :) I'm not much of a cook but your recipes were well written and easy to follow. Most importantly, the result tasted great!

I made this to use in the Kerala Beef Curry, and the masala was amazing and the curry was amazing.  I had never used curry leaves before and now I understand why there is no substitute for them.  Do you have any additional recipes that call for the meat masala?  It looks like this post is from 2013 so thinking maybe there are more recipes since then.  I have a bunch of it to use and love the flavor!

meat masala (south indian garam masala)

Author : Ashley Thomas

Ingredients

Instructions

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