Indian: Garam Masala Spice Mix (master recipe)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes about ¼ cup)

Garam masala is one of those spice blends you reach for again and again, as useful in the kitchen as a good Italian seasoning. Making it from scratch brings the spices to life, especially when they’re freshly toasted and ground. Added at the end of cooking, it pulls everything together. Just a pinch gives Indian dishes warmth, depth, and that finished, home-cooked feeling. In this simplified recipe, only the whole spices are toasted, then ground and mixed with store-bought powdered cinnamon and nutmeg. 

Ingredients:

• 2 tablespoons whole coriander seed
• 1 tablespoon whole cumin seed
• 1 tablespoon cardamom seeds
• 1 tablespoon whole black peppercorns
• 1 teaspoon whole cloves
• 1 teaspoon fennel seed
• 1 star anise pod
• 1 teaspoon ground cinnamon (or 1 stick)
• ½ teaspoon ground nutmeg

Procedure:

1. Place all ingredients (except ground cinnamon and ground nutmeg) in a skillet and toast over medium heat; toss frequently until aromatic (about 2 minutes)
2. Transfer to a spice grinder, add ground nutmeg and ground cinnamon (if using); grind into a fine powder

Garam masala can be stored in an airtight, light-free container for up to 6 months (or longer if refrigerated).