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.
- 1⁄4 cup cardamom seeds
- 1 1⁄2 tsp. black cumin seeds
- 1 1⁄2 tsp. whole black peppercorns
- 1 1⁄2 tsp. whole cloves
- 4 sticks cinnamon, broken into pieces
- 1 whole nutmeg, cracked with a mallet
- Grind ingredients in a spice grinder into a powder. Store in an airtight container up to 3 months.