Categorized:
- Healthy
- Sides & Sauces
Tagged:
- bay leaves
- cardamom
- cinnamon
- cloves
- coriander
- cumin
- fennel seeds
- nutmeg
- pepper
- red pepper flakes
Garam Masala
Ingredients
- 2 1/2 Tbsp coriander seeds
- 2 Tbsp cumin seeds
- 1 Tbsp black peppercorn
- 2 tsp fennel seeds
- 1 1/2 tsp whole cloves
- 1 tsp green cardamom seeds*
- 2 (2-inch each) cinnamon sticks, roughly broken with a meat mallet
- 4 bay leaves, roughly broken
- 1/2 piece of a whole nutmeg, roughly broken with a meat mallet
- 1 tsp crushed red pepper flakes, or 1 dried red chili pepper stem removed, roughly broken (optional for spicy heat)
Instructions
- Heat a 12-inch skillet over medium heat.
- Add spices to skillet and saute 1 - 2 minutes until toasted and fragrant.
- Transfer to a bowl and let cool.
- Pour spices into a spice grinder . Work in two batches adding half at a time if your grinder is small.
- Pulse until finely ground. Stop and stir mixture or shake grinder occasionally to ensure even grinding.
- Store in an airtight container . Preferably use within 6 months.
Notes
- *To remove seeds from the pod/husk just smash with the flat side of a bigger knife - similar to smashing a garlic clove to remove the skin. The seeds should fall out easily upon smashing.
- You can also add 1 star anise to the recipe if you can find them. They’re just a little harder to come by.
Pre-Ground Spices
- 2 Tbsp ground coriander
- 2 Tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp ground cinnamon
- 2 tsp ground fennel seed (or whole fennel seeds that have been finely crushed with a meat mallet)
- 2 tsp freshly ground black pepper
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1/2 tsp cayenne pepper, or to taste (optional)
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