Garam Masala Recipe

J. Kenji López-Alt
Garam Masala Recipe
*
  • Yield:Makes about 1/3 cup
  • Active time:10 minutes
  • Total time:10 minutes

[Photograph: Shutterstock.com]

This basic spice mixture can be used to flavor a variety of curries, braises, and other Indian dishes.

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Why It Works

A balanced spice blend for a variety of Indian dishes.
  • Toasting whole spices creates better flavor than mixing pre-ground spices.

Ingredients

  • 6 to 8 green cardamom pods, green husks removed and discarded
  • 2 tablespoons (20g) whole coriander seed
  • 1 tablespoon (10g) whole cumin seed
  • 1 tablespoon (12g) whole black peppercorns
  • 1 teaspoon (4g) whole cloves
  • 1 teaspoon (4g) fennel seed
  • 1 (3-inch) stick of cinnamon (6g)
  • 1 star anise pod (1g)
  • 1/2 teaspoon (2g) ground nutmeg or mace

Directions

  1. 1.

    Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet set over medium heat. Cook, tossing frequently, until aromatic and toasted-smelling, about 2 minutes. Transfer to a spice grinder or mortar and pestle. Add ground nutmeg. Grind into a fine powder. Garam masala can be stored in an airtight, light-free container for up to 6 months.

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