While you can buy Garam Masala, a super flavorful and fragrant spice used in Indian cuisine, it is even more aromatic and fresh if you make the Indian spice blend at home. Garam Masala is one of the most commonly used spices in North Indian and Moghul cuisine.
2 TB Cumin Seeds
2 TB Cardamom Seeds
2 TB Coriander Seeds
2 TB Peppercorns
1 stick Cinnamon
1 tsp Cloves
1 tsp Nutmeg, grated
1/2 tsp Saffron
1. In a cast iron pan, toast the cumin, cardamom, peppercorns, cinnamon, coriander and cloves. Keep the heat around medium so that the spices do not burn! Continue toasting these Indian spices until they are a bit darker in color and have a rich aroma (roughly 10-15 minutes).
2. Let the spices cool entirely.
3. Put the Indian spices through a coffee grinder to create a powder.
4. Mix in the saffron and nutmeg.
Your Garam Masala can be stored in an airtight container for up to 6 months.