Garam Masala
Fragrant whole spices toasted until they release their essential oils, then ground into this aromatic blend that transforms any dish it touches. My version uses small dried chilies from Indian markets for authentic heat and complexity that store-bought versions simply can't match.
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 . 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.