Homemade Garam Masala

Ingredients

• unspecified N/A Cardamom seeds (Whole seeds, lightly toasted)
• unspecified N/A Fennel seeds (Whole seeds)
• unspecified N/A Cumin seeds (Whole seeds)
• unspecified N/A Coriander seeds (Whole seeds)
• unspecified N/A Whole black peppercorns (Whole peppercorns)
• unspecified N/A Cinnamon stick (One stick, broken into chunks after roasting)
• unspecified N/A Nutmeg (whole) (Whole nutmeg, removed after roasting and later grated)
• unspecified N/A Chili powder (Adjust heat to taste)
• unspecified N/A Ginger powder (Adds warm depth)

Instructions

1. Roast whole spices

   Place the cardamom seeds, fennel seeds, cumin seeds, coriander seeds, whole black peppercorns, cinnamon stick and whole nutmeg in a dry skillet over very low heat. Stir continuously for 3 minutes, then turn off the heat and continue stirring for another 30 seconds. Remove from heat and let the spices cool completely (about 5 minutes).

   Time: PT3M30S

2. Prepare cinnamon and nutmeg

   Once cooled, remove the whole nutmeg and the cinnamon stick. Break the cinnamon stick into small chunks for easier grinding.

   Time: PT30S

3. Grind the toasted spices

   Place the toasted cardamom, fennel, cumin, coriander, peppercorns, cinnamon chunks, and nutmeg into a coffee grinder. Pulse until a fine powder forms.

   Time: PT2M

4. Sift the powder

   Transfer the ground spices to a small bowl and sift through a fine mesh sieve to remove any larger particles.

   Time: PT1M

5. Add fresh nutmeg

   Using a microplane, grate a pinch of fresh nutmeg directly into the sifted powder and stir to combine.

   Time: PT1M

6. Incorporate chili and ginger powders

   Add the chili powder and ginger powder to the mixture. Mix thoroughly until the blend is uniform.

   Time: PT1M

7. Store the garam masala

   Transfer the finished garam masala to an airtight glass jar, seal tightly, and label with the date. Store in a cool, dark place.

   Time: PT30S

Nutrition Facts

Calories

8

Protein

0.3g

Carbohydrates

1g

Fat

0.5g

Fiber

0.5g