garam masala spice

Name: Garam Masala Spice
Prep time: 10 min
Cook time: 15 min
Yield: 1
Cuisine: Indian
Ingredients: 1/4 cup(s) coriander seeds; 2 tablespoon(s) cumin seeds; 1 tablespoon(s) black peppercorns; 2 teaspoon(s) cardamom seeds or pods; 2 stick(s) 3" cinnamon sticks, broken into small pieces; 1 teaspoon(s) whole cloves; 1 - whole nutmeg

37 Pinches 1 Photo

Jen Smallwood

St. Cloud, FL

Updated on Mar 12, 2015

This Indian spice blend is not only easy to make at home, it is also far more flavorful when homemade... a good dear friend, Megan gave me her recipe ...

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 1 /2 cup

Ingredients

1/4 cup coriander seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
2 teaspoons cardamom seeds or pods
2 sticks 3" cinnamon sticks, broken into small pieces
1 teaspoon whole cloves
1 - whole nutmeg

How To Make garam masala spice

Step 1

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.

Step 2

Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves.
Step 3

Let cool completely.
Step 4

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.
Step 5

I recommend you make up only enough to use within 1 month so it will remain fresh.
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