This is a lovely spice mixture that I like to make every once in a while when I get into an Indian-food-craving mode. Stored in an air-tight container, it keeps well. It does use quite an assortment of spices, but any well-stocked pantry would have these anyway, save one or two if you don’t usually use them. If you don’t have some of these, an Indian/Pakistani store would certainly have them. If you want to try just a bit, comment here with your e-mail and I’ll send you the spices you don’t have. (I have jars full of the stuff, except the bay leaves and the nutmeg.) Or order online from Kalustyan’s or Penzeys.
1 tablespoon black peppercorns
1 teaspoon whole cloves
4 brown/black cardamom
4 bay leaves
1 3-inch cinnamon stick
4 green cardamom
1/2 nutmeg, grated
1 tablespoon cumin
In a small dry skillet roast spices over low-medium heat, stirring/shaking constantly, until fragrant, 3 minutes. Grind in a coffee grinder. Sieve if desired. (Note: Some cooks prefer not to pre-roast spices, instead choosing to saute in butter or oil at cooking time to release the flavors fully.) When cool, store in air-tight spice jar.
Here are some recipes in which to try it:
Garam Masala Roasted Chickpeas
Grilled Vegetables with Yogurt Curry Sauce
Roasted Halibut in Tomato Curry Sauce
Persimmon Garam Masala Upside Down Cake
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