• Mindy

Garam Masala

Author: Nik Sharma from Food52


2 tablespoons whole cumin seeds

2 tablespoons whole coriander seeds

1 tablespoon black peppercorns

One 2-inch cinnamon stick

12 whole cloves

1 teaspoon freshly grated nutmeg

1 teaspoon black cardamom seeds

1 teaspoon green cardamom seeds


1. Heat a non-stick skillet over medium-high eat. Reduce the heat to medium-low and then add all the spices and toast gently by rotating the pan until the spices begin to toast and release the fragrance. This should take about 2 minutes. Be careful not to burn the spices - if they burn discard and start fresh.

2. Transfer the toasted spices to a spice mill or mortar and pestle. Grind until a fine powder is obtained. Store the spice mix in an airtight container for up to six months in a cool dark place.

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