Grind your own Garam Masala
For the freshest and tastiest garam masala, grind your own. Anything that is not used can be kept in an airtight container for later use.
The use of a mortar and pestle or this grind stone is often used in India because it is so easy to make things in small fresh batches. But a spice grinder or a designated coffee grinder will work great in your own kitchen.
Ingredients
- 8-10 black and white peppercorns
- 3-4 whole cloves
- 1 inch cinnamon or cassia bark
- 1 tsp grated nutmeg (grate a whole nutmeg with a microplane grater)
- 3-4 black and green cardamom pods
- 2 Indian bay leaves
- 1 tsp cumin seeds
Instructions
- Combine the ingredients into a small pan, heat it over medium heat. Toast until fragrant (about 2 minutes)
- Grind into a fine powder with a spice grinder or a designated coffee grinder.
