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Title: Garam Masala
Categories: Indian, Mixes, Spices
Yield: 1 1/2 cup

3 tb (about 20) black cardamom
-pods -OR-
2 tb (about 75) green cardamom
-pods
3 Cinnamon sticks; 3 inches
-long
1 tb Whole cloves
1/4 c Black peppercorns
1/2 c Cumin seeds
1/2 c Coriander seeds

Break open cardamom pods, remove seeds and reserve. Discard skins, or
save for making masala chai. Crush cinnamon with a kitchen mallet or
rolling pin to break it into small pieces, or just break it up with
your fingers. Combine all the spices together.

Preheat a large, heavy iron frying pan on a stoptop burner at medium
heat for 2 minutes. Add the spices and roast over medium heat,
stirring and shaking the pan constantly in order to prevent burning.
For the first minute or two, nothing will happen--the spices are
losing their moisture during this time--and then all of a sudden they
will start to brown. This is a crucial period: If you don't watch
them carefully and stir them constantly, they will burn almost
instantly. As the spices brown, they will begin to smoke, releasing
the sweet fragrance of roasting spices. Roast them until they turn
medium brown (or dark brown if you prefer). Turn down the heat a
little if they seem to be browning too quckly. 1 1/2 cups garam
masala will take about 10 minutes. Take the browned spices out of the
pan immediately, and put them into a clean, dry bowl to cool
completely before using.

Put the spices in a coffee grinder, a spice mill, or an electric
blender, and grind them to a fine powder. A food processor is not
suitable for grinding this blend.

This garam masala will keep for 3 months if stored in airtight
containers in a cool, dry place.

Recipe by Classic Indian Cooking

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