This spice blend is characteristic of most Indian dishes. The combinations of spices in garam masala will often vary. This recipe is a basic one, and you can feel free to use it as a base for experimenting with the spice blend. It is best made fresh, before using it in a dish, but you can also make a batch ahead and store it in an air tight container.
4 Tbsp Coriander Seeds
1 Tbsp Cumin Seeds
1 Tbsp Black Peppercorns
1 ½ tsp Black Cumin Seeds (I substitute ground cumin)
1 ½ tsp Dry Ginger
¾ tsp Black Cardamom
¾ tsp Cloves
¾ tsp cinnamon (2 x 1" pieces)
¾ tsp crushed bay leaves
- Heat a heavy skillet over medium flame and gently roast all ingredients- except the dry ginger. Heat for 4 minutes, stirring occasionally. *do not increase heat, or you will burn the outside of the seeds*
- Remove from flame & cool.
- Once cool, remove the pods or skins of the cardamom seeds, and mix back in to the other roasted spices.
- Grind them all together, until a fine powder in a spice grinder (or clean coffee grinder).