How to make Garam Masala

Garam Masala (Dry Spice Mix)

• Measured           Ingredients
• 3 Tbsp.                Cumin Seeds (jeera)
• 2 Tbsp.                Coriander Seeds (dhaniya)
• 2 Tbsp.                Fennel Seeds (saunf)
• 1 Tbsp.                Fenugreek Seeds (methi)
• 1 tsp.                   Whole Black Peppercorns (kal mirch)
• 8 each                 Green Cardamom Pods (elaichi)
• 8 each                 Whole Cloves (laung)
• 3” piece               Cinnamon Stick (broken into small pieces) (dalchini)
• 1 each                 Bay Leaf (Large or 2 to 3 small) (tej patta)
• 1 tsp.                   Ground Nutmeg (jaiphal)
• 2-3 each              Dried Red Chilies (hot, stems removed and broken into small pieces) (lal mirch)

Toasting and Grinding the Garam Masala:

1. Place a sauté pan over medium low heat.
2. To the sauté pan add the cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, whole black peppercorns, green cardamon, whole cloves, and broken cinnamon stick.
3. Slowly toast and shake the spices in the pan until they become fragrant and smoke slightly.
4. Remove the pan from the heat and immediately pour the toasted spices onto a parchment lined plate.
5. Add the bay leaf, ground nutmeg, and dried red chilies and cool the toasted spices for 10 minutes before grinding.
6. Place all the spices into a spice grinder and grind to a fine powder.
7. Store the Garam Masala in an airtight glass container.

Note: The Garam Masala will last for up to 6 months in a airtight glass container.