- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom pods
- 1 tablespoon black peppercorns
- 1 teaspoon whole cloves
- 1 cinnamon stick
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1 dried red chili (optional, for heat)
- 1 nutmeg, grated (or 1 tablespoon pre-ground nutmeg)
1. Toasting the Whole Spices:
- In a dry pan over medium heat, add the coriander seeds, cumin seeds, cardamom pods, black peppercorns, cloves, cinnamon stick, fennel seeds, mustard seeds, bay leaf, and dried red chili (if using). Toast the spices until they become fragrant, stirring frequently. This usually takes about 2-3 minutes.
2. Cool and Grind:
- Allow the toasted spices to cool completely. Once cooled, remove the bay leaf. Grind the toasted spices to a fine powder using a spice grinder or mortar and pestle.
3. Add Nutmeg:
- Grate the nutmeg or add pre-ground nutmeg to the spice mixture. Nutmeg adds a warm, sweet flavor to the garam masala.
4. Sieve (Optional):
- For an extra fine texture, you can sieve the ground spices to remove any coarse particles. This step is optional.
- Transfer the garam masala to an airtight container and store it in a cool, dark place. The spice blend will maintain its flavors for several months.
Cooking Time: Approximately 10 minutes.
Serving Size: This recipe makes about 1/2 cup of garam masala, enough to season numerous Indian dishes. Adjust quantities based on your needs.