Garam Masala (Fresh-Ground — Indian Spice Pantry)

Ingredients

• 1 tbsp cumin seeds, whole
• 1 tbsp coriander seeds, whole
• 1 tsp black peppercorns, Tellicherry
• 4 green cardamom pods, whole, lightly crushed
• 3 cloves — whole
• 1 small cinnamon stick, 5cm, broken into pieces
• 1 blade mace, or ¼ tsp nutmeg if unavailable
• ½ tsp black cumin seeds, kaloji, optional

Method

1. 1
   Combine cumin seeds, coriander seeds, black peppercorns, cardamom pods, cloves, cinnamon stick, mace, and black cumin seeds in a small, dry skillet over medium heat.
2. 2
   Toast for 4–5 minutes, stirring constantly, until the spices are fragrant and slightly darkened; transfer to a plate to cool completely.
3. 3
   Grind the cooled spices to a fine powder using a spice grinder, mortar and pestle, or high-powered blender in short pulses, wiping down the sides as needed.
4. 4
   Pass the powder through a fine-mesh sieve to remove any fibrous pieces; store in an airtight, opaque container away from heat and light for up to 3 months.