Garam masala is a mix of warming spices. Grind it fresh and you will never buy it pre-mixed again.
- 2 tbsp coriander seed
- 2 sticks cinnamon bark 3 inches each
- 3 tbsp cumin seed
- 1 tbsp black peppercorns
- 2 tsp cloves
- 2 tsp green cardamom
- 1 star anise broken into small pieces
- 2 bay leaves
Combine the coriander, cinnamon, cumin, pepper, cloves, cardamom and star anise in a small skillet.
Toast over medium low heat until fragrant. This takes 2 minutes or so. Don't over-toast.
Let cool. Store in a sealed container in a dark cupboard. It should keep for a few months.
Add the remaining spices.
Grind it in a spice grinder as needed. I use one of those blender style coffee grinders. Grind about 1/4 at a time as needed. The ground garam masala should keep about a week or two at maximum flavour.
Calories: 161kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Sodium: 42mg | Potassium: 626mg | Fiber: 14g | Vitamin A: 285IU | Vitamin C: 4.4mg | Calcium: 381mg | Iron: 16.3mg