How to Make Raghavan's Garam Masala - A Step-by-Step Guide

Spices have been an essential part of Indian cuisine, adding depth, flavor, and heat to a variety of dishes. One of the most common spice blends used in Indian cooking is garam masala, a warm and aromatic mixture that can elevate the flavor of any dish.

Raghavan Iyer, a renowned Indian chef and author, has perfected his own version of garam masala that is guaranteed to take your cooking to the next level. His recipe for garam masala is a medley of whole spices that are toasted and gr...

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Ingredients

  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon whole cloves
  • ½ teaspoon cardamom seeds (from green or white cardamom pods)
  • 2 bay leaves
  • 2 dried chile de arbol peppers, stemmed
  • 1 (3 inch) cinnamon stick broken into smaller pieces

Information

  • Prep Time: 10 mins
  • Cook Time: 2 mins
  • Total Time: 12 mins
  • Servings: 16
  • Yield: 1 cup

  • Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
  • When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.
  • Nutrition

    16 cal.

    • Total Fat: 0g
    • Sodium: 2mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 0g
    • Protein: 1g
    • Vitamin C: 1mg
    • Calcium: 13mg
    • Iron: 0mg
    • Potassium: 12mg