Here’s an incredibly easy recipe for my version of the Indian spice blend. I use it in a lot of curries, and other stews. It works great with most proteins!
MY GARAM MASALA
Measure out equal portions of each spice and place in a spice grinder.
Grind until a powder forms.
(I generally do a tablespoon of each for about 3/4 cup garam masala)
- coriander seeds
- black pepper
- ground cinnamon
- whole cloves
- cumin seeds (ground can be subbed)
- ground cardamom (sub the pods and make it an overflowing TB)
- ground ginger
- ground nutmeg
- fennel seeds
- bay (or 5 whole leaves)
- ground allspice
- cayenne (start small and add as much or as little, depending on your taste)
Store in an airtight container in a cool place for several months