Saturday, February 3, 2007

Garam Masala Powder

For making about ½ a cup Garam Masala Powder at home, we require:

2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp cardamom seeds
2 tbsp black peppercorns
1 (3 inch) stick cinnamon, broken up
1 tbsp whole cloves
1 tbsp grated nutmeg (optional)
a pinch of saffron (optional)


Toast cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium heat, by stirring occasionally until they turn several shades darker and give off a sweet smoky aroma, in about 10 minutes. It is advisable not to raise the heat to quicken the process, or the spices will brown prematurely, leaving the inside undercooked. Let it cool completely. Grind the spices and add nutmeg and saffron, if needed. Store in an airtight container and can be used up to 3 months.

No comments: