Garam Masala
- Yield: 1/2 cups
- Prep: 5 mins
- Cook: 5 mins
Ingredients
- 2tablespoons cumin seeds
- 2tablespoons coriander seeds
- 2tablespoons cardamom seeds
- 2tablespoons black peppercorns
- 1 (3-inch) stick cinnamon, broken up
- 1teaspoon whole cloves
- 1teaspoon grated nutmeg
- 1/2teaspoon 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.
Nutritional Info *per serving
- Calories 0
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 5mg
- Carbohydrate 0g
- Fiber 0g
- Sugars 0g
- Protein 0g
- Trans Fat 0g
- Vitamin A 0
- Vitamin C 0
- Calcium 0
- Iron 0
