Garam MasalaPrep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 tbsp black pepper
- 1/4 cup coriander seeds
- 1 tsp seeds from green cardamom pods
- 1 one-inch stick of cinnamon
Heat a cast-iron skillet over medium-high heat. Dry roast the peppercorns, stirring frequently, about 3-4 minutes until aromatic. Turn out into a bowl. Repeat with the remaining spices, roasting one at a time until fragrant and stirring to prevent burning. Grind the spices to a powder in a spice mill or coffee grinder. Let the powder cool completely in a bowl then transfer to a jar, seal tightly, label and date. Store in a cool dark place for no more than 3 months.
Mangoes & Curry Leaves by Jeffery Alford and Naomi Duguid.