About this Recipe
Every Indian family makes their own garam masala, an intensely aromatic blend of spices with sweet, peppery, citrusy, earthy, and spicy notes. It’s typically added to meat and chicken curries as well as vegetable dishes like aloo gobi (potatoes and cauliflower). I created this version sans cayenne pepper to be kid-friendly. To add heat, sprinkle a pinch or two of cayenne pepper into the dish along with this blend.
Masala or ground spices are made up of many beneficial ingredients. Cinnamon is packed with polyphenol antioxidants that fight disease and infection. Coriander consists of vitamins A, K, and minerals such as manganese, folate and potassium and few volatile oils such as linalool and camphene to combat inflammation, heart ailments, and help lower blood sugar levels. Cumin has antioxidants that reduce cholesterol levels and keep the skin healthy. Black peppercorns reduce infection and have antioxidant properties, and manganese in cloves repairs bones and supports hormone health.
1/2 cup (85 g) Yield
- 2 cinnamon sticks, preferably Ceylon
- 20 cardamom pods
- 2 Tbsp (14 g) cumin seeds
- 1/4 cup (20 g) coriander seeds
- 1 Tbsp (7 g) black peppercorns
- 1 tsp whole cloves
- 1/2 a nutmeg
- 1 bay leaf
Step 1Place the cinnamon sticks in a clean kitchen towel, fold the towel so that they’re covered. Using a rolling pin, smash the bark into pieces small enough to fit into a spice grinder.
Step 2In a dry pan over medium heat, toast the cinnamon with the other spices until aromatic, tossing the spices every few seconds (to prevent burning), 1 to 2 minutes. Transfer the mixture to a spice grinder or a coffee grinder dedicated to spices. Grind the mixture into a fine powder. (You might need to do this in batches depending on the size of your spice grinder.) Store in an airtight container away from heat and light for up to 6 months.
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