Garam Masala

The ratio of spices, and the spices themselves, varies from region to region—and household to household! Much like a family’s secret recipe for pasta sauce. Start from here, and then fiddle with the recipe as you become more familiar with what you like. I sometimes add four star anise to the recipe below. Make small batches at a time; spices are better when ground at the last minute, and you probably have an old coffee grinder in the basement.

Makes about 3/4 cup (185 mL)

Ingredients

• 3 tablespoons (45 mL) coriander seeds
• 3 tablespoons (45 mL) cumin seeds
• 2 teaspoons (10 mL) green cardamom pods
• 2 teaspoons (10 mL) black peppercorns
• 1 teaspoon (5 mL) cloves
• Two 2-inch (5 cm) cinnamon sticks
• 4 bay leaves

Directions

1. Place a medium cast iron skillet over medium heat. Add all the ingredients, and toast, stirring constantly using a wooden spoon, until the seeds become fragrant, about 4 to 5 minutes. Make sure none of the spices burn, or the garam masala will become bitter.
2. Immediately transfer the spices from the skillet to a small bowl, and allow to cool. Transfer the spices to a spice grinder (or coffee grinder set aside for spices), and process until it becomes a fine powder.