How to Cook Indian
Published by Stewart, Tabori and Chang
Editor's Note: You have heard of Garam Masala, but have you ever made the seasoning at home? Instead of purchasing a jar of premade seasoning, consider making the blend using just a few ingredients and requiring only several minutes. This easy seasoning recipe can be stored in an airtight container; just keep the container out of sunlight so that the seasoning's quality can last longer. After making the blend, it's time to start cooking! You can incorporate this seasoning in an assortment of recipes, including the author's recipe for Tandoori Murgh Salad.
A flavor-enhancing blend of spices used widely in Indian cuisine.
Makes1 cup (75 grams)
Make Ahead RecipeYes
Taste and TextureSpiced
- 10 to 12 blades mace
- 8 to 10 (1-inch/2½-cm) cinnamon sticks
- 25 whole cloves
- 25 green cardamom pods
- 10 to 12 black cardamom pods
- 8 to 10 bay leaves
- 8 teaspoons cumin seeds
- 4 teaspoons whole black peppercorns
- ½ teaspoon grated nutmeg
Place a small nonstick sauté pan over medium heat. Add the mace and dry-roast until fragrant. Transfer to a bowl.
One spice at a time, dry-roast the cinnamon, cloves, green cardamom, black cardamom, bay leaves, cumin, and peppercorns, and transfer to the bowl. Set aside to cool completely.
Transfer to a spice grinder and grind to a fine powder. Add the grated nutmeg. Store in an airtight container.
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