Mughal-Style Garam Masala

You can never have too many varieties of this popular Indian spice.
  • 1 C. green cardamom pods, husked
  • 2 cinnamon sticks, broken into pieces
  • 1/4 C. cloves
  • 1/4 C. black peppercorns
  • 1 Tbs. grated nutmeg
  • Roast spices in a small, heavy-based pan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. 
  • The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.
  • Remove spices from pan and grind them to a fine powder in a spice or coffee grinder. 
  • Store in an airtight jar for up to 6 months.

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