Garam masala is a mixture of ground toasted spices that is added to dishes, often near the end of cooking, as an extra layer of flavouring. The spices used vary from region to region indeed from household to household but generally include most or all of the spices here. Garam masala is available commercially, but it loses its flavour quickly. It is better to make small batches of it yourself to store in an airtight container.
Ingredients
- 2 tsp (10 mL) Green cardamom pods
- Half cinnamon stick
- 4 tsp (20 mL) Cumin seeds
- 4 tsp (20 mL) Coriander seeds
- 2 tsp (10 mL) Peppercorns
- 1-1/2 tsp (7 mL) Whole cloves
Steps
- Lightly crush cardamom pods; reserve seeds and discard pods. Break cinnamon stick into several pieces.
- In skillet, toast cardamom seeds, cinnamon, cumin seeds, coriander seeds, peppercorns and cloves over medium heat, stirring, until slightly darkened and fragrant, 1 to 2 minutes. Let cool. Grind in spice grinder or clean coffee grinder, or using mortar and pestle. (Make ahead: Store in airtight container for up to 1 month.)
