Garam Masala

1. 1

   Place a small nonstick saute pan over medium heat.

2. 2

   Add the mace and dry-roast until fragrant.

3. 3

   Transfer to a bowl.

4. 4

   One spice at a time, dry-roast the cinnamon, cloves, green cardamom, black cardamom, bay leaves, cumin, and peppercorns, and transfer to the bowl.

5. 5

   Set aside to cool completely.

6. 6

   Transfer to a spice grinder and grind to a fine powder.

7. 7

   Add the grated nutmeg.

8. 8

   Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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