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Categories:Viewed: 63 - Published at: 9 years ago
Ingredients
- 1/4 cup Coriander Seeds
- 2 tablespoons Cumin Seeds
- 1 tablespoon Black Peppercorns
- 2 teaspoons Cardamom Pods
- 2 3" Cinnamon Sticks. broken into small pieces
- 1 teaspoon Whole Cloves
- 1 Whole Nutmeg
Method
- Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes.
- Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves.
- Let cool completely.
- I recommend you make up only enough to use within 1 month so it will remain fresh.
- Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
- Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.
