Garam Masala Spice

  1. Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes.
  2. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves.
  3. Let cool completely.
  4. I recommend you make up only enough to use within 1 month so it will remain fresh.
  5. Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
  6. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

coriander seeds, cumin seeds, black peppercorns, cardamom, cinnamon, cloves, nutmeg

Taken from food52.com/recipes/29384-garam-masala-spice (may not work)

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