This recipe produces a quick version of Garam Masala, the aromatic blend of spices often used in Indian cooking.
- 1/2 cup (75 g) cumin seeds
- 2 tablespoons coriander seeds
- 3 small cinnamon sticks
- 10-12 green cardamom pods, bruised
- 4-5 black cardamom pods, bruised
- 10 cloves
- 1/2 nutmeg, broken
- 3-4 blades mace
- 1 tablespoon black peppercorns
- 4 whole star anise
- 5 bay leaves
Dry-roast all the spices in a non-stick wok or skillet and heat over a very low fire, stirring the spices continuously for 2 to 3 minutes until fragrant. Allow to cool, then grind to a powder in a blender or a mortar and pestle. Store in an airtight bottle (if stored in a freezer, spices keep fresh almost indefinitely).
While the freshly prepared spice mixture is more flavorful, pre-blended Garam Masala Spice Mix can also be found in Asian food stores.