Garam Masala Recipe | SAVEUR

Garam Masala

Garam Masala Spice Mix

There are as many versions of this spice mix as there are home cooks in India. Untoasted prior to grinding, this highly aromatic recipe from cookbook author Madhur Jaffrey lends potency to stews, curries, and fried snacks like samosas. "Garam," which means "hot," refers to the combination of spices, which are thought to have body-warming properties in Ayurvedic medicine.

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There are as many versions of garam masala as there are home cooks in India. Untoasted prior to grinding, this highly aromatic spice mix from cookbook author Madhur Jaffrey lends potency to stews, curries, and fried snacks like samosas. "Garam," which means "hot," refers to the combination of spices, which are thought to have body-warming properties in Ayurvedic medicine. This recipe first appeared in our August/September 2014 special India issue.

Garam Masala
This highly aromatic Indian spice mix from cookbook author Madhur Jaffrey lends potency to stews, curries, and fried snacks like samosas.
makes 1/2 Cup

Ingredients

14 cup cardamom seeds
1 12 tsp. black cumin seeds
1 12 tsp. whole black peppercorns
1 12 tsp. whole cloves
4 sticks cinnamon, broken into pieces
1 whole nutmeg, cracked with a mallet

Instructions

Grind ingredients in a spice grinder into a powder. Store in an airtight container up to 3 months.