Servings: 1 1/3 cup jar
Ingredients
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp cardamom pods
- 1 tsp black peppercorns
- 1 tsp cinnamon sticks
- 1 tsp whole cloves
- 1 tsp whole nutmeg
- 1 tsp fennel seeds
- 1 dried bay leaves
Instructions
- Toast the coriander, cumin, cardamom pods, peppercorns, cinnamon sticks, cloves, nutmeg, and fennel seeds in a pan over medium heat until fragrant, about 2-3 minutes. Be careful not to burn the spices.
- Transfer the toasted spices to a plate and let them cool.
- Once the spices have cooled, remove the cardamom pods from their shells and discard the shells.
- Grind the toasted spices and bay leaf together into a fine powder using a spice grinder or coffee grinder.
- Store the garam masala in an airtight container in a cool, dry place for up to 6 months.
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