Garam Masala

TOTAL TIME: 20 MIN
SERVINGS: Makes about 1 cup

•BASIC-EASY
•FAST
•HEALTHY
•MAKE-AHEAD

1/2 cup plus 2 tablespoons cumin seeds
1/4 cup coriander seeds
1/4 cup cardamom pods, seeds removed
1 bay leaf
Two 3-inch cinnamon sticks
1 1/2 tablespoons whole cloves
1/8 teaspoon ground mace
2 1/2 tablespoons ground ginger
1/8 teaspoon freshly grated nutmeg

Finely grind the whole spices in batches in a spice grinder.
Transfer each batch to a coarse strainer set over a bowl. Sift the ground spices into the bowl and add the mace, ginger and nutmeg.
Whisk to blend.

Notes The garam masala can be stored in a tightly sealed jar in a cool, dry place for up to 6 months or frozen in a plastic bag for up to 1 year. Serve With Garam Masala–Crusted Chicken with Fig Jus

Garam Masala

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