Garam Masala

Name: Garam Masala
Yield: 4 servings
Ingredients: 1 1 tablespoon dried miniature rosebuds (optional); 1 A 1-inch piece cinnamon stick, broken into pieces; 1 2 bay leaves; 1 1/4 cup cumin seeds; 1 1/3 cup coriander seeds; 1 1 tablespoon green cardamom pods; 1 1 tablespoon whole black peppercorns; 1 2 teaspoons whole cloves; 1 1 dried red chile; 1 1/4 teaspoon freshly grated nutmeg; 1 1/8 teaspoon ground mace

From the kitchen of Carly

Toast cumin, coriander, cardamom, and cloves until fragrant, then grind into the warming spice blend that transforms everyday curries, lentils, and roasted vegetables. This garam masala keeps four months and builds depth with every pinch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon dried miniature rosebuds (optional)
1A 1-inch piece cinnamon stick, broken into pieces
12 bay leaves
11/4 cup cumin seeds
11/3 cup coriander seeds
11 tablespoon green cardamom pods
11 tablespoon whole black peppercorns
12 teaspoons whole cloves
11 dried red chile
11/4 teaspoon freshly grated nutmeg
11/8 teaspoon ground mace

Instructions

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.