Garam Masala Spice

1. 1

   Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes.

2. 2

   Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves.

3. 3

   Let cool completely.

4. 4

   I recommend you make up only enough to use within 1 month so it will remain fresh.

5. 5

   Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.

6. 6

   Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

No additional tips available.