Description
Garam masala boosts warm flavours that are not spicy, so perfect even for those who don’t like spicy food. I use this spice blend in my gluten-free and dairy-free Butter Chicken recipe, and in this Indian Beef Curry.
Ingredients
Scale
- 1/2 cup | 50 g cumin seeds
- 1/4 cup | 20 g coriander seeds
- 2 tbsp | 12 g green cardamom pods
- 6 3″ | 8 cm cinnamon sticks
- 2 tbsp cloves
- 2 tbsp black peppercorns
Instructions
- Add all ingredients to a heavy, thick bottomed shallow pan, such as a cast iron frying pan. Over medium heat dry roast the spices for 4 minutes, shaking and stirring the pan every 15 seconds to keep spices from burning. You are done when the spices are aromatic and lightly toasted. Remove from heat right away and transfer to a plate to cool for at least 15 minutes.
- In a powerful spice grinder or Vitamix (use the dry container if you have one) add the cooled spices. Gradually increase the speed and blend until you have a fine powder. Place a towel over the blender to prevent spice dust from escaping, and let the grinder sit for at least 10 minutes to allow the “dust to settle” before opening and moving the spice mix into a glass jar with an air tight lid. I like to use mason jars.
- Label your spice blend with name and date. Store in a cool, dry and dark place such as your pantry, for up to 6 months.
Notes
- This is fast in a Vitamix but may take longer if your spice grinder is small and requires you to blend in batches.
- Prep Time: 10+15
- Cook Time: 10
- Category: spices
- Method: grinding
- Cuisine: Indian
Keywords: garam masala, spice blend, Indian cooking, Indian spices