Garam Masala
This Indian spice blend is not only easy to make at home, it is also far more flavorful when homemade. Feel free to modify the amounts to suit your personal taste. You may easily multiply the recipe, but I recommend you make up only enough to use within 1 month so it will remain fresh.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1/4 cup coriander seeds
2 Tablespoons cumin seeds
1 Tablespoon black peppercorns
2 teaspoons cardamom pods
Two 3-inch cinnamon sticks, broken into small pieces
1 teaspoon whole cloves
1 whole nutmeg
Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns,
cardamom, cinnamon, and cloves. Let cool completely.
Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.
Yield: about 1/2 cup
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow
This Indian spice blend is not only easy to make at home, it is also far more flavorful when homemade. Feel free to modify the amounts to suit your personal taste. You may easily multiply the recipe, but I recommend you make up only enough to use within 1 month so it will remain fresh.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1/4 cup coriander seeds
2 Tablespoons cumin seeds
1 Tablespoon black peppercorns
2 teaspoons cardamom pods
Two 3-inch cinnamon sticks, broken into small pieces
1 teaspoon whole cloves
1 whole nutmeg
Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns,
cardamom, cinnamon, and cloves. Let cool completely.
Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.
Yield: about 1/2 cup
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow
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