epicurious
Homemade Garam Masala
Just a sprinkle of this hot, warm, and sweet spice blend will enhance any dish—especially when you take a few minutes to make it yourself.
0👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Toss 12 dried bay leaves, 8 whole cloves, 4 whole star anise pods, three 3"-long cinnamon sticks, 3 black cardamom pods, 1 whole nutmeg, 2 Tbsp. coriander seeds, 2 Tbsp. mace (not ground), 1 Tbsp. cumin seeds, 1 tsp. black peppercorns, and 1 tsp. white poppy seeds in a small bowl to combine.
dried bay leaves12whole cloves8whole star anise pods43"-long cinnamon sticks3black cardamom pods3whole nutmeg1. mace (not ground)2 Tbsp. cumin seeds1 Tbsp. black peppercorns1 tsp. white poppy seeds1 tsp
2
Heat a dry medium skillet over low until hot. Add spice mixture and toast until slightly fragrant, about ⏱️ 45 seconds. Transfer back to bowl and let cool.
3
Transfer nutmeg to a mortar and pestle and break into smaller pieces. Tear bay leaves into smaller pieces. Transfer all of the spices to a spice mill and grind into a fine powder (it will be slightly warm when you remove the lid). Transfer to an airtight container (do not cover) and let cool completely. Do ahead: Garam masala can be made 1 month ahead. Cover and store in a cool, dark place.
dried bay leaves12
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