City Palate


THE HARVEST ISSUE - September October Issue 2018

Noorbanu Nimji's Garam Masala
Noorbanu_Nimji’s_Garam_Masala

March April 2018

From Julie Van Rosendaal

If you know someone who roasts and grinds their own garam masala, make friends with them. (Or learn to make your own.) Garam masala is a warm spice blend, more cinnamon-heavy than curry powder. This is Noorbanu Nimji’s version, from A Spicy Touch by Nimji and Karen Anderson. “Broken cinnamon sticks will be fine, but it’s usually cassia from Vietnam which is strong like cinnamon hearts and cinnamon buns,” says Anderson. “Sri Lankan cinnamon is just a warm tone and amalgamator in the background. You can use regular cinnamon sticks – your masala won’t be as subtle, but it’ll still be tasty.”

1/2 c. cinnamon sticks

2 T. green cardamom pods

1 T. black peppercorns

1 T. cloves

1 t. grated nutmeg

Preheat the oven to 300°F. Place the cinnamon, cardamom, black peppercorns and cloves on a baking sheet and roast for 10 minutes. Let them cool to room temperature, then place them in a spice grinder along with the nutmeg and grind to a fine powder. Store in an airtight container in a dark place.


Current Issue Recipes