Garam Masala

Total Time: 1 hr 18 mins Preparation Time: 45 mins Cook Time: 33 mins

Ingredients

• Servings: 1
• 5 cinnamon sticks, 3 inch pieces
• 1 cup whole cardamom pod, preferably green
• 1/2 cup whole cloves
• 1/2 cup whole cumin seed
• 1/4 cup whole coriander seed
• 1/2 cup whole black peppercorn

Recipe

• 1 preheat oven to 200.
• 2 spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan.
• 3 roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture 2 or 3 times with a large wooden spoon.
• 4 do not let the spices brown.
• 5 break open the cardamom pods between your fingers or place them one at time on a flat surface and press down on the pod with the ball of your thumb to snap it open.
• 6 pull the pod away from the seeds inside and discard it. set the seeds aside. place the roasted cinamon sticks between the 2 layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.
• 7 combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.
• 8 grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder.
• 9 if the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending.
• 10 as each cupful of the spices is grounded, transfer it to a jar or bottle with a tightly fitting lid.
• 11 garam masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 to 6 months.