Garam Masala

Northern India

Ingredients:

1/4 cup (60ml) dried small red chilies
3 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1 tablespoon plus 1/2 teaspoon shole cardamon seeds
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
4 cinnamon sticks, each about 3 inches (7.5 cm) long
1/2 tablespoon freshly grated nutmeg
1/2 cup (125 ml) ground turmeric

Preparation:

In a large saute pan, combine the dried chilies, cumin seeds, coriander seeds, cardamon seeds, black peppercorns, cloves and cinnamon sticks. Over medium heat, cook, stirring constantly, just until slightly toasted and fragrant, about 1 minute, taking care not to brown the spices. Turn off heat and instantly stir in the grated nutmeg and turmeric.

Immediately transfer to spices to a food processor fitted with a stainless-steel blade. Process, pulsing the machine on and off, until the spices are ground to a fine powder.

Place a fine-meshed strainer over a mixing bowl. Pass the spices through the strainer, discarding any fibers. Let the mixture cool to room temperature. Transfer to an air tight jar and store at cool room temperature.

Make about 1 1/2 cups

Courtesy of Chef Wolfgang Puck, Wolfgangpuck's Kitchen.

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