posted by Polar Bear 09-10-101 3:46 PM
Garam Masala
4 tsp coriander
2 tsp each: cumin; spicy dried Indian chile (or 1 tsp cayenne)
1 tsp each: achiote; black pepper; cardamom; clove; fenugreek; turmeric
1/2 stick cinnamon (or 1/2 tsp ground)
1 med nutmeg (or 1 tsp ground)
1 lg bay leaf (or 1/2 tsp ground)
Using whole spices to the extent feasible, roast in a dry pan until fragrant, about 5 minutes, adding ground spices for last 2 minutes. Remove to a coffee grinder and pulverize. Store in airtight spice bottle or other jar. Will keep for several months.
Note: Achiote is not a traditional Indian spice; I use it here to replace part of the turmeric, which I find musty in large quantities. For greater authenticity, omit the achiote and increase turmeric to 2 t.
Shortcut: For each 1 tsp, use 1/8 tsp each cardamom, cayenne, clove, coriander, cumin, nutmeg, black pepper and turmeric. Or, in a pinch, substitute curry powder.