Raghavan's Garam Masala
Not every blend will taste the same, but you'll likely get hints of cinnamon.
Recipe Summary Raghavan's Garam Masala
Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.Ingredients | Garam Masala Cooking Blog1 tablespoon coriander seeds2 teaspoons cumin seeds1 teaspoon black peppercorns½ teaspoon whole cloves½ teaspoon cardamom seeds (from green or white cardamom pods)2 bay leaves2 dried chile de arbol peppers, stemmed1 (3 inch) cinnamon stick broken into smaller piecesDirectionsHeat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.Info | Garam Masala Cooking Blogprep:
10 mins
cook:
2 mins
total:
12 mins
Servings:
16
Yield:
cup
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