[Recipe] Garam Masala Spice
Author: 
Recipe type: low-fat, whole-food, plant-based
Cuisine: South Asian, Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 1 Tbsp poppy seeds
  • 1 tsp peppercorns
  • 1 small stick of cinnamon (2-inch or small finger size) OR 1 tbsp ground cinnamon. (x 3 if you're using the weaker-flavoured Ceylon cinnamon)
  • 3 green cardamom pods
  • 8 cloves
  • 1 dried red chilli (or chilli powder added to the roasting pan towards the end of roasting to prevent it from burning)
Instructions
When toasting spices, you always want to add the spices in the order of the heaviest/bulkiest to the smallest/thinest.
  1. If you're using cinnamon sticks, set a pan/pot on medium and toast until it starts to be dark brown and fragrant. If using cinnamon powder, we'll add it at the end.
  2. Reduce the heat to between low and medium.
  3. Add the cardamom, dried chili,and the cloves. Toast for a few more minuts. Keep stirring.
  4. Add the peppercorns, toast another minute or two. Keep stirring.
  5. Reduce the heat to low/low-ish.
  6. Add the Coriander seeds, toast for another 1 minute. Keep stirring.
  7. Add the cumin seeds, toast for another 1 minute. Keep stirring.
  8. Add the poppy seeds toast for another 1 minute. Keep stirring.
  9. If using cinnamon powder, this is the time to add it. Toast for another 1 minute. Keep stirring.
  10. Off the heat. Empty the pan in a dry bowl. Let cool a few minutes and grind.
Notes
Toasted spices go rancid. So prepare only in small batches, use fresh, keep the leftover in the sealed container in the fridge and use within 1 month.
Recipe by Youcef Banouni Plant-Based Nutritionist at http://www.youcefbanouni.com/1555/recipe-garam-masala-spice/