Garam Masala


Nik Sharma

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Garam Masala

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  • Yield: 25 g


2 Tbsp whole cumin

2 Tbsp whole coriander

1 Tbsp black peppercorns

2 dried bay leaves (preferably Indian)

One 2 in/5 cm cinnamon stick

12 whole cloves

1 whole black cardamom pods

3 to 4 green cardamom pods

1 tsp freshly grated nutmeg


Heat a small dry stainless-steel skillet or saucepan over medium-high heat. Turn the heat to medium-low and add the cumin, coriander, black peppercorns, bay leaves, cinnamon, cloves, and green and black cardamom pods. Toast gently by swirling the pan to circulate the spices until they turn fragrant, 30 to 45 seconds. Remove from the heat and transfer to a plate to cool completely. Once cooled, add the spices and ground nutmeg to a coffee grinder or spice mill. Grind to a fine powder. Transfer to an airtight container and store in a cool dark place for up to 6 months.

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