Garam Masala

1. 1

   Combine all the ingredients in a shallow, heavy pan over medium heat and dry roast the spices for 4 minutes.

2. 2

   During the entire cooking time, shake the pan every 15 to 20 seconds to prevent the spices from burning.

3. 3

   The mixture should be just roasted and aromatic.

4. 4

   Remove from the heat, transfer to a plate, and set aside to cool for 15 minutes.

5. 5

   Place the cooled, roasted spices in a spice grinder or a powerful blender, such as a Vitamix, and process into a fine powder.

6. 6

   Take your time, as this may take a few minutes.

7. 7

   If your spice grinder is small.

8. 8

   you may need to grind it in several small batches.

9. 9

   Sift after grinding to refine the powder or use as is.

10. 10

    Store in an airtight (preferably glass) jar in a cool, dry place for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.