Garam Masala

1. 1

   Dry roast all the ingredients in a large skillet for 15 minutes over medium heat.

2. 2

   This will help release the oils of the spices and create an intense depth of flavor.

3. 3

   The spices are done when the air is aromatic-and your nose will tell you this!

4. 4

   Remove the skillet from the burner and allow the spices to cool completely (about 5 minutes).

5. 5

   Take out the cinnamon stick and break it up (either using a mortar and pestle or something hard). Take a few of the broken pieces and put it back into the skillet. You can save the rest of the cinnamon stick for another time.

6. 6

   Using a coffee grinder (I have a separate one I use just for spices like this), take 1-2 tablespoons of the spice mixture at a time and grind it into a fine powder. Repeat until you grind up all the spices.

7. 7

   This will make about 1/2 cup or so of masala. You can use 1/2 to 1 tablespoon (for A LOT of spice) in your curries.

8. 8

   Store in an airtight container or jar and it will keep for up to 6 weeks!

* Per serving · 4 servings · Values may vary.

No additional tips available.