Follow these steps for perfect results
Green Cardamom Pods
husks removed
Whole Coriander Seed
whole
Whole Cumin Seed
whole
Whole Black Peppercorns
whole
Whole Cloves
whole
Fennel Seed
whole
Cinnamon Stick
3-inch stick
Star Anise Pod
whole
Ground Nutmeg
ground
Gather all spices: cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, anise, and nutmeg.
Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet.
Set the skillet over medium heat.
Cook, tossing frequently, until the spices are aromatic and toasted-smelling (about 2 minutes).
Transfer the toasted spices to a spice grinder or mortar and pestle.
Add ground nutmeg.
Grind into a fine powder.
Store the garam masala in an airtight, light-free container for up to 6 months.
Expert advice for the best results
Toast spices until fragrant but not burnt.
Cool spices slightly before grinding for best results.
Use fresh, high-quality spices for optimal flavor.
Everything you need to know before you start
5 minutes
Can be made ahead and stored for later use.
N/A - spice blend
Use in curries, stews, and lentil dishes.
Aromatic wine to complement the spices.
Discover the story behind this recipe
Essential spice blend in Indian cuisine.
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