Garam Masala
The term “garam masala” refers to a large family of spice blends that differ depending on the region and the cook. They play an important role in the characteristic flavor of many Indian dishes. While making them takes a little time and potentially some ingredient hunting, once they are prepared they provide the cook with an easy means of adding tremendous complexity and richness to dishes of all kinds. About ½ cup This blend is balanced to the “cool” side with a healthy dose of cardamom.
Ingredients
- ¼ cup green or black cardamom pods
- 1 tablespoon plus 1 teaspoon cardamom seeds
- 2 tablespoons cumin or black cumin seeds
- 2 tablespoons black peppercorns
- Two 2 ½- to 3-inch cinnamon sticks, broken into shards
- 1 tablespoon whole cloves
- (2 mace blades)
- 1 teaspoon grated or ground nutmeg
- Two 2 ½- to 3-inch cinnamon sticks
- ½ whole nutmeg
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 8 green cardamom pods
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 2 teaspoons ground ginger
- 2 bay leaves, crumbled
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¼ cup green or black cardamom pods
- 1 tablespoon plus 1 teaspoon cardamom seeds
- 2 tablespoons cumin or black cumin seeds
- 2 tablespoons black peppercorns
- Two 2 ½- to 3-inch cinnamon sticks, broken into shards
- 1 tablespoon whole cloves
- (2 mace blades)
- 1 teaspoon grated or ground nutmeg
- Two 2 ½- to 3-inch cinnamon sticks
- ½ whole nutmeg
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 8 green cardamom pods
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 2 teaspoons ground ginger
- 2 bay leaves, crumbled
Let's Cook
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Step 1.
Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
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Step 2.
Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
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Step 3.
Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
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Step 4.
Grind the mixture to a powder. Store in an airtight container.
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Step 5.
About ⅓ cup
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Step 6.
This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
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Step 7.
Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
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Step 8.
Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
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Step 9.
Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
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Step 10.
Grind into a powder.