Garam Masala

Randy Mayor; Lydia DeGaris-Pursell

This homemade spice mixture is much darker and more flavorful than commercial varieties. Toasting the spices is a crucial step that gives the masala a deep, roasted flavor. Cardamom pods are available at Middle Eastern and Indian markets.

Yield:

1/4 cup

Recipe from

Nutritional Information

Calories 69
Caloriesfromfat 46 %
Fat 3.5 g
Satfat 0.5 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.5 g
Carbohydrate 11.7 g
Fiber 5.9 g
Cholesterol 0.0 mg
Iron 6.3 mg
Sodium 19 mg
Calcium 149 mg

Ingredients

1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
12 cardamom pods
8 whole cloves
1 (2-inch) cinnamon stick, broken into pieces
1/2 teaspoon ground nutmeg

Preparation

Place the first 6 ingredients in a large skillet over medium-high heat; cook until spices smoke, becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat; cool completely. Place spice mixture in a spice or coffee grinder; process until finely ground. Store in an airtight container.

Note:

November 2001