Garam Masala

2 3-inch cinnamon sticks
1 1/2 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp black peppercorns
1/2 Tbsp green cardamom seeds (from 8 – 10 whole pods)
1/2 Tbsp black cardamom seeds (from 8 – 10 whole pods)
1/2 Tbsp whole cloves
3 – 4 dried red chili peppers
1 tsp freshly grated nutmeg
Method:

Heat a non-stick or cast iron pan over medium high heat, then toast, one at a time, 2 3? cinnamon sticks, 1 1/2 Tbsp cumin seeds, 1 Tbsp coriander seeds, 1 Tbsp black peppercorns, 1/2 Tbsp green cardamom seeds (from 8 – 10 whole pods), 1/2 Tbsp black cardamom seeds (from 8 – 10 whole pods), 1/2 Tbsp whole cloves, and 3 – 4 dried red chili peppers. Toast each spice until fragrant, about 60 seconds, then remove to a spice grinder or mortar and pestle.

Grind the toasted spices to a fine powder (or your desired consistency).

Stir in 1 tsp freshly grated nutmeg. Store in a jar at room temperature; this spice mix will stay good for 6 months but will decrease in flavor with time.

Leave a comment