Garam Masala

Name: Garam Masala
Yield: Makes ½ cup
Ingredients: 6 tablespoons coriander seeds; 1 heaping teaspoon aniseed; 1 heaping teaspoon ground turmeric; 1 heaping teaspoon fenugreek seeds; 1 heaping teaspoon cumin seeds; 1 heaping teaspoon ground cloves or ½ teaspoon whole cloves; 1 heaping teaspoon ground cloves or ½ teaspoon whole cloves; 2 dry hot red chilies, stemmed, or 2 teaspoons red pepper flakes; 2 dry hot red chilies, stemmed, or 2 teaspoons red pepper flakes; 1 teaspoon mustard seeds; 1 teaspoon whole black peppercorns

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Garam masala is, of course, most associated with true East Indian cooking and while it is used in Trinidad it is not as ubiquitous. The term “garam” simply means “toasted.” The dry roasting of spices in this mixture adds a certain depth of flavor to the masala.

Ingredients

6 tablespoons coriander seeds
1 heaping teaspoon aniseed
1

Spice Mix
Vegan
Spicy
Gluten-free

Method

Heat a large frying pan over medium heat. When the pan is hot, place all ingredients except the turmeric in the pan. Cook, swirling the pan constantly so the spices do not scorch, for 45 seconds to 1 minute, or until the spices begin to release their aromas.
Place the toasted spices in a food processor or grinder and grind to a fine powder. Add the turmeric. Remov