Indian Garam Masala

https://www.seriouseats.com/garam-masala-recipe

INGREDIENTS

Serious Eats

• 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)
• ½ teaspoon (2g) ground nutmeg or mace

Simply Recipes

• 2 tablespoons plus 1 teaspoon (15g) coriander seeds
• 4 teaspoons (10g) cumin seeds
• 2 teaspoons (6g) green cardamom pods
• ¾ teaspoon whole cloves (1g)
• 1 teaspoon black peppercorns (3g)
• ½ stick (2.9g) Ceylon cinnamon
• ½ (0.3g) Tej patta (Indian bay leaf), crushed into 1/2-inch pieces (optional)

DIRECTIONS

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.

2. 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.