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Garam Masala

  • SERVINGS: Makes about 1 cup
  • FAST
  1. 1/2 cup plus 2 tablespoons cumin seeds
  2. 1/4 cup coriander seeds
  3. 1/4 cup cardamom pods, seeds removed
  4. 1 bay leaf
  5. Two 3-inch cinnamon sticks
  6. 1 1/2 tablespoons whole cloves
  7. 1/8 teaspoon ground mace
  8. 2 1/2 tablespoons ground ginger
  9. 1/8 teaspoon freshly grated nutmeg
  1. Finely grind the whole spices in batches in a spice grinder.
  2. 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.
  3. 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
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