Mark Bittman

Garam Masala

Preparation info
  • Makes about

    ¼ cup

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Generally speaking—but not always—garam masala is milder than curry, containing little or no pepper or chile. Again, it’s a matter of taste. This garam masala has a load of cardamom in it, because that’s the kind I favor. It’s delicious with fish.

Ingredients

  • Seeds from 10 cardamom pods
  • 1 cinnamon stick
  • 1 teaspoon cloves</

Method

  1. Combine all the ingredients in a medium skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes.
  2. Cool, then grind to a fine powder in a spice or coffee grinder. Store in a tightly covered opaque container for up to several months.