Garam (warming effect on the body) Masala (combination of dry roasted spices) can be sprinkled on breakfast sandwiches or potato salads for a robust flavor.
Traditionally, this basic blend can be added to rice, curries, stews, spaghetti sauces, and stocks toward the end of cooking.
- 1/2 cup whole cloves
- 5 three-inch pieces cinnamon stick
- 1/3 cup whole cumin seeds
- 1 cup whole green cardamom pods
- 1/4 cup whole coriander seeds
- 1/2 cup whole black peppercorns
Preheat the oven to 200°. Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer
in a large shallow roasting pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the
mixture two or three times with a large spoon. Do not let the spices brown.
Break open the cardamom pods to pull the pod away from the seeds inside and discard it. Set the seeds aside.
Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin
or a mallet until they are finely crushed.
Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a grinder, blending at high speed for 2 or 3 minutes,
until they are completely pulverized and become a smooth powder. Transfer in to a jar or bottle with a tightly fitting lid.
Garam masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 or 6 months.
Optional: grind with vinegar, coconut milk, or water, to make a paste.