RCI-SC.007.0122.001
Garam Masala I
Contributed by World Recipes Y-Group This Y-group is
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- x 3-inch (8 cm) pieces of cinnamon stick5 unit
- (125 ml) cardamom seeds½ cup
- (125 ml) whole cloves½ cup
- (125 ml) whole cumin seed½ cup
- (60 ml) whole coriander seeds¼ cup
- (125 ml) whole black peppercorns½ cup
Method
1
Gather and measure all whole spices including cumin seeds, coriander seeds, black peppercorns, green cardamom pods, cloves, and a cinnamon stick. Ensure all spices are fresh and aromatic for the best flavor.
5 minutes
2
Place a dry skillet or heavy-bottomed pan over medium-low heat and allow it to warm up for about one minute. Do not add any oil or butter, as the spices will be dry-toasted.
1 minutes
3
Add the whole spices to the dry skillet and toast them, stirring constantly, until they become fragrant and slightly darkened. Be careful not to burn them, as this will make the blend bitter.
3 minutes
4
Remove the toasted spices from the heat immediately and transfer them to a plate or bowl to cool completely. Allowing them to cool prevents condensation from forming during grinding.
10 minutes
5
Transfer the cooled spices to a spice grinder or mortar and pestle and grind them into a fine, uniform powder. Work in batches if necessary to ensure an even grind.
3 minutes
6
Sift the ground spice blend through a fine-mesh sieve to remove any large remaining pieces or husks. Re-grind any larger particles that do not pass through the sieve.
2 minutes
7
Store the finished garam masala in an airtight jar or container away from direct light and heat. Use within three to six months for optimal potency and flavor.