GARAM MASALA

Garam Masala is a star of Indian cooking. If you’re looking to add one more spice blend to your pantry - make sure it’s this. The cumin and coriander base is infused with warming spices like cinnamon, cloves, and cardamom. You can find it at your local Indian store, but nothing comes remotely close to a homemade blend.

Yield: 1 cup Total Active Time: 20 minutes

 
 
 

NOTES:

  1. Any cinnamon will do, but I prefer to use flat, Ceylon cinnamon since it has a more mild, floral taste.

 
1. Add the cardamom, bay leaves, star anise, cinnamon sticks, cloves, and peppercorn to a small pan. Roast on medium-low heat for about 5 minutes, tossing occasionally. You'll know it's ready when the spices let off a strong, toasty smell. Transfer t

1. Add the cardamom, bay leaves, star anise, cinnamon sticks, cloves, and peppercorn to a small pan. Roast on medium-low heat for about 5 minutes, tossing occasionally. You'll know it's ready when the spices let off a strong, toasty smell. Transfer to a plate.

2. Add the coriander seeds to the same pan. Roast for a few minutes until aromatic and slightly golden. Taste one seed. It should crunch in your mouth and not leave chewy filaments. Transfer to the plate with the rest of the spices.

2. Add the coriander seeds to the same pan. Roast for a few minutes until aromatic and slightly golden. Taste one seed. It should crunch in your mouth and not leave chewy filaments. Transfer to the plate with the rest of the spices.

3. Add fennel seeds and cumin to the same pan. Roast for a few minutes, tossing occasionally, until aromatic. Transfer to the plate with the rest of the spices.

3. Add fennel seeds and cumin to the same pan. Roast for a few minutes, tossing occasionally, until aromatic. Transfer to the plate with the rest of the spices.

4. Let the roasted spices cool completely.

4. Let the roasted spices cool completely.

5. Break the bay leaves and cinnamon sticks into smaller pieces. Add everything to a spice grinder and pulse until you achieve a fine powder (you may need to work in batches depending on how large your grinder is). If you notice coarse bits that won'

5. Break the bay leaves and cinnamon sticks into smaller pieces. Add everything to a spice grinder and pulse until you achieve a fine powder (you may need to work in batches depending on how large your grinder is). If you notice coarse bits that won't grind down, run the powder through a sieve and discard the small pieces.

Garam Masala

Garam Masala

Yield: 1 cup
Author:
Cook time: 20 MinTotal time: 20 Min

Ingredients

  • ½ cup coriander seeds
  • ¼ cup cumin seeds
  • 1 tablespoon fennel seeds
  • 1 ½ tablespoons green cardamom
  • 1 tablespoon cloves
  • 1 tablespoon black peppercorn
  • 1 1/2 cinnamon sticks
  • 2 star-anise
  • 5 indian bay leaves

Instructions

  1. Add the cardamom, bay leaves, star anise, cinnamon sticks, cloves, and peppercorn to a small pan. Roast on medium-low heat for about 5 minutes, tossing occasionally. You'll know it's ready when the spices let off a strong, toasty smell. Transfer to a plate.
  2. Add the coriander seeds to the same pan. Roast for a few minutes until aromatic and slightly golden. Taste one seed. It should crunch in your mouth and not leave chewy filaments. Transfer to the plate with the rest of the spices.
  3. Add fennel seeds and cumin to the same pan. Roast for a few minutes, tossing occasionally, until aromatic. Transfer to the plate with the rest of the spices.
  4. Let the roasted spices cool completely.
  5. Break the bay leaves and cinnamon sticks into smaller pieces. Add everything to a spice grinder and pulse until you achieve a fine powder (you may need to work in batches depending on how large your grinder is). If you notice coarse bits that won't grind down, run the powder through a sieve and discard the small pieces.
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