Garam Masala

Sometimes I find cooking really intimidating. I know I am not the only one that feels overwhelmed by a complicated recipe or daunting list of ingredients, but what I have come to believe that is if you break things down to their simplest element anything is possible. It is this attitude that guides many of my posts. Making garam masala is now added to the list of obstacles I have tacked.
I did a lot of research about this Indian spice mixture; the classic garam masalsa consists of equal parts cinnamon, cloves and black pepper. I know that that are innumerable variety of homemade garam masala recipes and that they differ by region and personal taste. I have had the intention to make garam masala for some time now, but I couldn’t commit to a recipe. Today, as I searched for an Africa Day recipe, I realized that freshly toasted and ground garam masala would add that special touch, so I just picked one.

Garam Masala adapted from OChef

2 tbsp whole cumin
2 tbsp green cardamon pods
2 tbsp black peppercorns
1 (3-inch) cinnamon stick, broken into pieces
1 tsp whole cloves
1tbsp ground coriander (I didn’t have any whole coriander)
1 tsp freshly grated nutmeg

In a large skillet, add cumin coriander, cardamon, cinnamon and cloves then heat over medium-high heat for about 10 minutes.  Toss the spices until they turn darker and give off a sweet-smokey aroma.

Add the toasted spices to a mortar and pestle and smash till completely ground.  Alternatively, if you have a spice grinder, add to the grinder and save yourself the muscle.

Add the ground coriander and nutmeg to the hot pan to give it a little toast, while you are busy smashing and grinding.

Grating the nutmeg

Combine everything together in an airtight container.  Store in a cool, dry place and it should keep for 3 months.

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