Garam Masala Spice

By Jen Smallwood
July 2, 2014
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Author Notes: my girlfriend Megan recipe for this Indian spice blend is not only easy to make at home, it is also far more flavorful when homemadeJen Smallwood

Serves: 1/2 cup

  • 1/4 cup Coriander Seeds
  • 2 tablespoons Cumin Seeds
  • 1 tablespoon Black Peppercorns
  • 2 teaspoons Cardamom Pods
  • 2 3" Cinnamon Sticks. broken into small pieces
  • 1 teaspoon Whole Cloves
  • 1 Whole Nutmeg
  1. Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves. Let cool completely. I recommend you make up only enough to use within 1 month so it will remain fresh. Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

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