Required Items

3 sticks cinnamon
1/2 c. cardamom pods
1/4 c. whole cloves
1/4 c. cumin seeds
2 tbsp. coriander seeds
1/4 c. black peppercorns
1 tbsp. ground ginger
*If you use an electric blender,your garam masala will be fairly coarse.You may also use a traditional tool called a mortar and pestle, a bowl and thick grinding stick.
Preparation Method
1. Preheat oven to 200°F. Roast all ingredients except ginger in an ungreased 9 13-inch baking pan on bottom oven rack for 30 minutes. Stir several times.
2. Remove from oven and let cool.
3. Use your fingers to break open cardamom pods. Remove seeds and discard pods.
4. With a rolling pin, crush the cinnamon sticks between two towels or in a plastic bag.
5. Combine all spices except ginger in a bowl and mix well.
6. Grind the mixture in an electric grinder or blender* until it’s a fine powder (about 30 seconds).
7. Add ground ginger and mix well.
8. Stored in a sealed jar at room temperature, garam masala will stay fresh for up to six months.

Cooking time: 30 minutes
Preparation time: 20 minutes
Makes 1 cup