Makes about 1 cup of garam masala
- 1/4 cup cumin seeds
- 1/3 cup coriander seeds
- 2 tbsp whole peppercorns (reduce to 1 tbsp for heat)
- 2 tbsp whole cloves
- 2 tbsp green cardamom
- 6 whole mace
- 6 cinnamon sticks
- 6 whole bay leaves
- 4 black cardamom, seeded
- 1 small whole nutmeg, crushed
- Heat a large dry skillet on medium-high. Add all spices (excluding whole nutmeg & black cardamom seeds) and toast for a minute or until fragrant. Be careful not to burn spices. With a spatula, keep stirring and tossing until every spice is nice and lightly toasty.
- Remove spices onto a large sheet pan to cool before adding into a spice blender. Blend spices (including nutmeg & black cardamom seeds) until powdered.
- Store garam masala in an airtight bottle and place it in your spice cabinet. Homemade garam masala literally lasts forever, if made with the freshest of ingredients.
- A little sprinkle of this garam masala goes a long way in so many dishes. Best sprinkled at the end of cooking.
Have you made any homemade ground spices before? What is your favorite?