Garam Masala

3 Tbsp coriander seeds
2 Tbsp cumin seeds
2 Tbsp cardamom seeds
2 Tbsp black peppercorns
1 tsp whole cloves
1 tsp freshly grated nutmeg
1 whole cinnamon stick

Place everything but the nutmeg in a dry skillet and toast for about ten minutes over medium-high heat, stirring from time to time to keep everything cooking evenly. When the ingredients have darkened slightly and give off a rich, toasty aroma, remove them from the pan and let them cool.

Grind in a spice grinder or coffee grinder, and mix in the freshly grated nutmeg. Store in an airtight container away from heat.

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