Why It Works
- Toasting whole spices creates better flavor than mixing pre-ground spices.
This basic spice mixture can be used to flavor a variety of curries, braises, and other Indian dishes.
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
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.
Spice grinder or mortar and pestle
This recipe can easily be doubled or tripled.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|