Title: Garam Masala
Categories: Indian, Mixes, Spices
Yield: 1-1/2 Cup
3 tb Black cardamom pods
- (20) -OR-
2 tb Green cardamom pods (75)
3 Cinnamon sticks (3")
1 tb Whole cloves
1/4 c Black peppercorns
1/2 c Cumin seeds
1/2 c Coriander seeds
Break open cardamom pods, remove seeds and reserve. Discard skins,
or save for making masala chai. Crush cinnamon with a kitchen
mallet or rolling pin to break it into small pieces, or just break
it up with your fingers. Combine all the spices together.
Preheat a large, heavy iron frying pan on a stovetop burner at
medium heat for 2 minutes. Add the spices and roast over medium
heat, stirring and shaking the pan constantly in order to prevent
burning. For the first minute or two, nothing will happen--the
spices are losing their moisture during this time--and then all of
a sudden they will start to brown. This is a crucial period: If you
don't watch them carefully and stir them constantly, they will burn
almost instantly. As the spices brown, they will begin to smoke,
releasing the sweet fragrance of roasting spices. Roast them until
they turn medium brown or dark brown if you prefer. Turn down the
heat a little if they seem to be browning too quckly. 1-1/2 cups
garam masala will take about 10 minutes. Take the browned spices
out of the pan immediately, and put them into a clean, dry bowl to
cool completely before using.
Put the spices in a coffee grinder, a spice mill, or an electric
blender, and grind them to a fine powder. A food processor is not
suitable for grinding this blend.
This garam masala will keep for 3 months if stored in airtight
containers in a cool, dry place.
