Garam Masala

Name: Garam Masala
Ingredients: 2 Tablespoons Black Cardamom Seeds; 2 Tablespoons Black Peppercorns, Whole; 2 Tablespoons Coriander Seeds; 2 Tablespoons Cumin Seeds; 1 whole Cinnamon Stick; 2 whole Dried Red Chilies

6 ingredients

8 steps

Ingredients

2 Tablespoons Black Cardamom Seeds
2 Tablespoons Black Peppercorns, Whole
2 Tablespoons Coriander Seeds
2 Tablespoons Cumin Seeds
1 whole Cinnamon Stick
2 whole Dried Red Chilies

Directions

1

Dry roast all the ingredients in a large skillet for 15 minutes over medium heat.
2

This will help release the oils of the spices and create an intense depth of flavor.
3

The spices are done when the air is aromatic-and your nose will tell you this!
4

Remove the skillet from the burner and allow the spices to cool completely (about 5 minutes).
5

Take out the cinnamon stick and break it up (either using a mortar and pestle or something hard). Take a few of the broken pieces and put it back into the skillet. You can save the rest of the cinnamon stick for another time.
6

Using a coffee grinder (I have a separate one I use just for spices like this), take 1-2 tablespoons of the spice mixture at a time and grind it into a fine powder. Repeat until you grind up all the spices.
7

This will make about 1/2 cup or so of masala. You can use 1/2 to 1 tablespoon (for A LOT of spice) in your curries.
8

Store in an airtight container or jar and it will keep for up to 6 weeks!