II  Garam Masala : Maharasthra Style  II


  • 4 Dried whole chili pods
  • 2tbsp Sesame seeds
  • 11/2tbsp Green peppercorns
  • 11/2tbsp White peppercorns
  • 1/4th cup whole Cloves
  • 3-4 Cinnamon's
  • 22 Black cardamom pods (bruised)
  • 2/3rd cup cumin seeds
  • 1/4th cup coriander seeds
  • 2 bay leaves
  • 1tsp ground ginger
  • 1tbsp Ground nutmeg


  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use.