Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1/4 cup coriander seeds
- 2 Tablespoons cumin seeds
- 1 Tablespoon black peppercorns
- 2 teaspoons cardamom pods
- Two 3-inch cinnamon sticks, broken into small pieces
- 1 teaspoon whole cloves
- 1 whole nutmeg
Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.
Yield: about 1/2 cup
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.