Garam Masala

So I talked shit on curry powder. It’s only fair that I divulge my garam masala recipe for you:

GARAM MASALA

1/3 cup cumin seeds
1/3 cup coriander seeds
1/4 cup peppercorns
3 cinnamon sticks, crushed {or 2 tbs powdered cinnamon added after the roasting and blending}
2 tbs fennugreek
1 tbs cloves
3 tsp mustard seeds
1 tbs cardamom {or 2 tsp powdered, added after the roasting and blending}
1-2 tbs chiliflakes
7 bay leaves

Combine all spices, and roast in the oven for about 10 minutes at 350 degrees, or dry roast in a pan until fragrant. With both of these methods, make sure to stir often to prevent burning. When the spices have cooled completely, Blend in a blender or processor. Store in an air tight container for about 3 months, or 6 months in the freezer.

TIPS

Whole spices last about 6 months, and ground spices about 3. Not that spices go “bad” but they loose their potency.