You are here: Home » Recipes » Garam Masala Garam Masala Recipe by Our Cookbook CollectionKitchen Tested Yield 1/2 cups Prep 5 mins Cook 5 mins There are hundreds of versions of curry powder; this one is a classic. PrintEmail Ingredients 2 tablespoons cumin seeds2 tablespoons coriander seeds2 tablespoons cardamom seeds2 tablespoons black peppercorns1 (3-inch) stick cinnamon, broken up1 teaspoon whole cloves1 teaspoon grated nutmeg1/2 teaspoon saffron (optional) Instructions Place cumin, coriander, cardamom, peppercorns, cinnamon and cloves in a dry heavy skillet over medium heat. Lightly toast the spices, stirring occasionally, until they turn darker and give off a sweet smoky aroma, about 5-10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked and adding a bitter note. Cool completely. Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store up to 3 months in an airtight container in a cool, dry place. Recipe adapted from Indian Regional Classics, by Julie Sahni.