GARAM MASALA (about ¼ cup)
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seeds from 10 cardamom pods
1 cinnamon stick
1 teaspoon cloves
½ teaspoon nutmeg
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1. Combine all the ingredients in a medium skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes.
2. Cool, then grind to a fine powder in a spice or coffee grinder. Store in a tightly covered opaque container for up to several months.
from Mark Bittman, The Best Recipes in the World