Garam Masala

Name: Garam Masala
Ingredients: 2 tablespoons cumin seeds; 2 tablespoons coriander seeds; 2 tablespoons cardamom seeds; 2 tablespoons black peppercorns; 1 stick cinnamon, broken up (3-inch); 1 teaspoon whole cloves; 1 teaspoon nutmeg, grated; 1/2 teaspoon saffron (optional)

8 ingredients

3 steps

Ingredients

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 stick cinnamon, broken up (3-inch)
1 teaspoon whole cloves
1 teaspoon nutmeg, grated
1/2 teaspoon saffron (optional)

Directions

1

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
2

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 in an airtight container in a cool, dry place.
3

Garam Masala keeps for 3 months.