Rachel's Mom's Garam Masala
Just a sprinkle of this hot, warm, and sweet spice blend will enhance any dish—especially when you take a few minutes to make it yourself.
Ingredients
- 12 dried bay leaves
- 8 whole cloves
- 4 whole star anise pods
- 3 3"-long cinnamon sticks
- 3 black cardamom pods
- 1 whole nutmeg
- 2 Tbsp. whole coriander seeds
- 2 Tbsp. mace (not ground)
- 1 Tbsp. cumin seeds
- 1 tsp. black peppercorns
- 1 tsp. white poppy seeds
- A mortar and pestle and a spice mill
Directions
- 1
Toss 12 dried bay leaves, 8 whole cloves, 4 whole star anise pods, three 3"-long cinnamon sticks, 3 black cardamom pods, 1 whole nutmeg, 2 Tbsp. coriander seeds, 2 Tbsp. mace (not ground), 1 Tbsp. cumin seeds, 1 tsp. black peppercorns, and 1 tsp. white poppy seeds in a small bowl to combine.
- 2
Heat a dry medium skillet over low until hot. Add spice mixture and toast until slightly fragrant, about 45 seconds. Transfer back to bowl and let cool.
- 3
Transfer nutmeg to a mortar and pestle and break into smaller pieces. Tear bay leaves into smaller pieces. Transfer all of the spices to a spice mill and grind into a fine powder (it will be slightly warm when you remove the lid). Transfer to an airtight container (do not cover) and let cool completely.
- 4
Do ahead: Garam masala can be made 1 month ahead. Cover and store in a cool, dark place.