Indian

Garam Masala

Name: Garam Masala
Yield: 4 servings
Ingredients: 1 3- inch cinnamon stick; 3 bay leaves; 1/4 cup cumin seed; 1/3 cup coriander seeds; 1 tablespoon whole green cardamom pods -- remove the seeds; 1 tablespoon whole black peppercorns; 2 teaspoons whole cloves; 1 whole dried red chili pepper -- I use small red peppers found in Indian markets; 1/4 teaspoon nutmeg -- freshly grated; 1/8 teaspoon ground mace

By Chef Laura Bonicelli

cuminturmeric

Prep Time

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Cook Time

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Total Time

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Servings

4 servings

Ingredients

1 3- inchcinnamon stick
3 bay leaves
1/4 cupcumin seed
1/3 cupcoriander seeds
1 tablespoonwhole green cardamom pods -- remove the seeds
1 tablespoonwhole black peppercorns
2 teaspoonswhole cloves
1 whole dried red chili pepper -- I use small red peppers found in Indian markets
1/4 teaspoonnutmeg -- freshly grated
1/8 teaspoonground mace

Instructions

1
In a medium-sized, dry skillet, heat the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom seeds, peppercorns, cloves, and pepper over medium-high heat, often stirring, until the cumin becomes brown, 2 to 3 minutes. Transfer to a spice grinder. Add the nutmeg and mace, and grind until powder fine. Store for up to 4 months in an airtight container.