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GARAM MASALA

The Wild Vegetarian Cookbook by Steve Brill

This classic blend of spices is essential in Indian cuisine.

Makes 1 3/4 Cups

1/2 cup cumin seeds (optional)
1/2 cup coriander seeds
1/4 cup black peppercorns
1/4 cup cloves
4 cinnamon sticks
1 tablespoon freshly ground cardamom seeds


1. In a hot skillet over medium heat, toast all the ingredients except the cardamom seeds for 2 to 3 minutes, stirring or shaking the pan constantly.

2. Turn off the heat, stir in the cardamom seeds, and continue to stir the mixture for 1 minute.

3. Remove the pan from the heat and grind all the spices together in a spice grinder. Garam Masala will keep indefinitely in a tightly closed jar, although the spices will get weaker after 6 months.
 

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