Garam masala:
Garam masala:
4 Tablespoon coriander seeds
2 Tablespoon cumin seeds
2 Tablespoon black pepper corns
2 teaspoon cardamom seeds
1 teaspoon whole cloves
2 cinnamon sticks, 2 inches (5 cm) long
2 Tablespoon cumin seeds
2 Tablespoon black pepper corns
2 teaspoon cardamom seeds
1 teaspoon whole cloves
2 cinnamon sticks, 2 inches (5 cm) long
Dry-roast each of the spices separately in a heavy cast-iron frying pan. After putting each spice into the pan, shake the pan until the spice turns a shade or two darker and gives off a freshly-roasted aroma. When all the spices have been roasted, grind them together to a fine powder in an electric coffee grinder. Put the ground masala into a glass jar with a tight lid, and keep it in a cool place. Made with good-quality spices and kept in an airtight container, garam masala will keep its taste and aroma for several months.
For another garam masala mixture, dry-roast and grind the same amounts of cardamom, cloves, and cinnamon as in the previous recipe, then add half a nutmeg kernel, finely grated.
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