Yields: 1½ cups
Ingredients:
1/4 cup Small dried red chili peppers
3 tablespoons Whole cumin seeds
3 tablespoons Whole coriander seeds
1 tablespoon plus 1/2 teaspoon whole cardamom seeds
1 tablespoon Whole black peppercorns
1/2 tablespoon Whole cloves
4 (3-inch) cinnamon sticks
1/2 cup Ground turmeric
1/2 tablespoon Freshly grated nutmeg
Procedure:
1. In a large sauté pan, combine the chili peppers, cumin, coriander, cardamom, peppercorns, cloves, and cinnamon. Put the pan over medium heat and cook the spices, stirring constantly and reducing the heat slightly if they appear to be toasting to quickly, just until they darken slightly in color and give off a rich, spicy aroma, 8 to 10 minutes. Empty the pan into a heatproof bowl and leave the spices to cool to room temperature.
2. Transfer the whole spices along with the turmeric and nutmeg to a spice mill, a coffee grinder, or a blender. Process until they are uniformly ground to a fine powder. Pour and push the mixture through a fine-meshed sieve to remove any large particles. Store in an airtight container until ready to use.
Recipe Type: Authentic
Submitted By: Chef Wolfgang Puck
Recipe Author: Chef Wolfgang Puck
Recipe Source: http://www.wolfgangpuck.com/recipes/view/7064/Garam-Masala
Submitted By: Chef Wolfgang Puck
Recipe Author: Chef Wolfgang Puck
Recipe Source: http://www.wolfgangpuck.com/recipes/view/7064/Garam-Masala