- Garam Masala is used in many Indian food dishes from tikka masala to all of the curries. Once you make up a batch, you may then incorporate it into other recipes.
- 2 bay leaves
- 1 tablespoon cardamom seeds
- 1 tablespoon green peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- Dry heat the bay leaves, cardamom, peppercorns, cumin and cloves in a medium skillet over medium-high heat, stirring often, until the cumin seeds become a toasty brown color. 2 to 3 minutes. The spices may pop and crackle a little bit, but be careful to not burn them or overcook them as that will result in a bitter taste.
- Remove from heat and pour onto a plate. While still warm, place spices into mortar and grind with pestle until a course powder has been achieved. Depending on the size of your mortar, smaller batches may be necessary. Add remaining spices and mix until fully incorporated.
Place into an airtight container and store for up to 12 months.
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