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black peppercorns, whole
3-inch cinnamon sticks, broken into small pieces
How to Make Garam Masala
1Dry-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.
2Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon,fennel, allspice and cloves. Let cool completely.
3Put 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.
4Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.
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