Garam Masala

1. 1

   Dry-roast the cumin, coriander, cardamom, and cloves in a skillet until lightly browned, 1 or 2 minutes. When cool, combine with the black pepper and cinnamon in a spice grinder and grind to a powder. Mix with the cayenne pepper and pour into an airtight container. Store in a cool, dry place for up to several months if not using immediately.

2. 2

   Note: To make a paste, stir a bit of tepid water into the spice mixture.

* Per serving · 4 servings · Values may vary.

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