Garam Masala Recipe

Garam Masala

This is a medium hot (to north American palates), aromatic Indian spice blends. Garam Masala is indispensable to Indian cooking. There are as many different recipes for it as there are cooks who make curry. Commercial versions are widely available, this homemade version is more fragrant and, of course, fresher.

Makes about 1/2 cup

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons cardamom seeds

1 teaspoon chilli pepper flakes

2 tablespoons black peppercorns

1 (3-inch) stick cinnamon, broken up

1 teaspoon whole cloves

1 teaspoon grated nutmeg

1/2 teaspoon turmeric

Put the cumin, coriander, cardamom, chilli pepper flakes, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 6-8 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or mortar and pestle  and grind to a powder. Stir in the nutmeg and turmeric. Use immediately or store in an airtight container in a cool, dry place.

Keeps for 3 months.