Garam Masala

Garam masālā means “warm spice blend” in Hindi, and it provides incredible nuance and warmth without spicy heat. Black cardamom (which offers smoky depth) and mace (the outer coating of nutmeg, which lends a subtle floral sweetness) can be found in Indian grocery stores. Feel free to omit them if they’re not available.

Prep time: 15 minutes

Ingredients for ½ cup (about 56 g):

 ¼ cup (17 g) coriander seeds

2 tbsp cumin seeds
1½ tbsp fennel seeds 24 green cardamom pods, husks removed (about 1 tsp seeds)
2 bay leaves, torn, optional
2 black cardamom pods, husks removed (about ½ tsp seeds), optional
1 cinnamon stick (3 inches/7.5 cm)
1 star anise
½ nutmeg, crushed
1 small piece mace, optional
1 tsp cloves (about 20)
1 tsp black peppercorns (about 25)

Preparation

 1. Heat a pan over medium-low heat and toast the coriander, cumin, and fennel seeds until lightly browned and fragrant, 3-5 minutes. Transfer to a bowl to cool.

2. Add the green cardamom, bay leaves (if using), black cardamom (if using), cinnamon, star anise, nutmeg, mace (if using), cloves, and peppercorns to the pan and toast until fragrant, 3-5 minutes. Transfer to the bowl with the other toasted seeds. Allow the spices to cool completely, then blend to a powder in a spice grinder. Store in an airtight container for up to 3 months.

From Plant-Based India by Dr. Shell Shukla