Garam Masala
This aromatic homemade garam masala spice blend is a symphony of flavors and aromas sure to elevate your dishes to new heights. Toasted cumin, coriander, peppercorns, and an array of fragrant spices come together to create this versatile and deeply flavorful seasoning. With a warm and earthy profile, this garam masala adds a touch of exotic flair to any recipe, leaving your kitchen smelling absolutely divine.
— Constant Cookbook
Ingredients
- 2 Tbs. cumin seeds
- 2 Tbs. coriander seeds
- 2 Tbs. black peppercorns
- 1 Tbs. cardamom seeds
- 1 tsp. whole cloves
- 3-inch cinnamon stick, broken into bits
- 1 tsp. freshly grated nutmeg
- 1/2 tsp. saffron threads
Instructions
- In a dry fry pan over medium-high heat, combine the cumin, coriander, peppercorns, cardamom, cloves and cinnamon stick. Dry-fry the spices, shaking the pan constantly to prevent them from burning, until they are smoking, fragrant and turn several shades darker, about 6 minutes. Remove from the heat and stir in the nutmeg and saffron. Transfer to a small bowl and let cool.
- When completely cool, transfer the spice mixture to a mortar, blender or coffee grinder reserved solely for spices and pound or process (in batches if necessary) until finely powdered. Use immediately, or store in a tightly sealed glass jar in a cool, dry place for up to 3 months. Makes 1/2 cup.
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