Garam Masala
- Ready In:
- 1hr 18mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 5 cinnamon sticks, 3 inch pieces
- 1 cup whole cardamom pod, preferably green
- 1⁄2 cup whole cloves
- 1⁄2 cup whole cumin seed
- 1⁄4 cup whole coriander seed
- 1⁄2 cup whole black peppercorn
directions
- Preheat oven to 200.
- Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan.
- Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture 2 or 3 times with a large wooden spoon.
- Do not let the spices brown.
- Break open the cardamom pods between your fingers or place them one at time on a flat surface and press down on the pod with the ball of your thumb to snap it open.
- Pull the pod away from the seeds inside and discard it. Set the seeds aside. Place the roasted cinamon sticks between the 2 layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.
- Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.
- Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder.
- If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending.
- As each cupful of the spices is grounded, transfer it to a jar or bottle with a tightly fitting lid.
- Garam Masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 to 6 months.
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