ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garam Masala

Randy Mayor; Lydia DeGaris-Pursell
Yield 1/4 cup
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.

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

Nutrition 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

How to Make It

  1. 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.