Garam Masala

January 14th, 2011 § 0 comments

Makes about ¾ cup

INGREDIENTS

1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
¼ cup cumin seeds
13 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 tablespoon whole cloves
1 dried red chile
¼ teaspoon freshly grated nutmeg
18 teaspoon ground mace

DIRECTIONS

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2½ to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

© Recipe Property of Suvir Saran

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