Carol's Garam Masala Blend

This is the version I make. There are 1000s more. Experiment! Add a dash of this flavourful healing blend to to stir-fries, sauces, soups, curries, stews, dahls, veggies or legumes.

Warming goodness!

Ingredients

8 tablespoons coriander seeds
4 tablespoons cumin seeds
2 tablespoons caraway seeds
2 tablespoons black peppercorns
4 teaspoons cardamom seeds brown
2 three-inch cinnamon sticks
2 whole nutmeg
2 teaspoons cloves whole

Instructions

In a small heavy skillet, over medium heat, gently pan toast (one ingredient at a time) cumin seeds, coriander seeds, caraway seeds, peppercorns, and cardamom until they change colour and emit a light fragrance. Turn the seeds often so that they don’t burn. Set aside on a plate to cool.
2. Use a food processor or spice grinder to process the nutmeg and cinnamon sticks.
3. Add the cloves and the lightly toasted seeds to the nutmeg/cinnamon mixture and
grind to a fine powder.

Notes

Store in a container with a tight-fitting lid. I prefer glass, personally. This recipe makes about 1 cup.
Enjoy it within 6 months.