Garam Masala

"garam masala (gah-RAHM Mah-SAH-lah) - Traditionally used in northern Indian cuisine, garam masala means literally "warm spice blend" because its spices are supposed to heat the body. There are many variations of garam masala and it can contain up to twelve spices. Some of the spices can be cardamon, coriander, cumin, black pepper, cloves, cinnamon, and nutmeg."


Here is the recipe I use to make my own garam masala adapted from Regional Indian Cooking by Ajoy Joshi and Alison Roberts.


1 cinnamon stick, 4 inches long, broken into smaller pieces.
4 brown cardamom pods
1 TBSP whole cloves
1 TBSP black peppercorns
3 bay leaves
1 teaspoon ground nutmeg


Heat a small frying pan or sauce pan over medium low heat. One at a time dry roast each spice until fraegrant and lightly colored. Make sure heat is not too intense or the spices will burn. Allow spices too cool to room temperature. For best results transfer to a jar and keep in the fridge, then grind when needed. But you may grind when you wish. 


Feel free to change the spices depend on what you have, or what you want.