Garam Masala

2 T coriander seeds
1 T black peppercorns
1 T cumin seeds
1 T fennel seeds
2 t cloves
15 green cardamom pods
2 4″ cinnamon sticks
1 whole nutmeg
6 star anise pods

In a dry skillet over medium heat, toast the spices, being careful to not let it burn. Toss frequently and remove when it just barely starts to smoke slightly.

Grind in a spice grinder or mortal and pestle until a fine powder.

This makes quiet a large amount, so if you’re not going to use it all up within a couple months, cut the recipe in half. I use this in tons of different recipes, from mint chutney, to peanut chicken, to coconut kurma.


2 thoughts on “Garam Masala

  1. Pingback: Curried Citrus Yoghurt Chicken with Pineapple & Tomato « foodnography

  2. Pingback: Curried Red Lentils « foodnography

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