Garam Masala (North Indian Dried Spice Mixture)

Course : Curry
Serves: 1/2 cup
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2 tablespoons coriander seeds
1 tablespoon cumin seed
10 whole seeds from cardamom pods
2 teaspoons mustard seeds
2 teaspoons fenugreek
2 teaspoons black peppercorns
1 teaspoon whole cloves
3 pieces cinnamon stick -- broken in half

Preparation / Directions:

Heat a dry small skillet over moderately high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn. In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 1 month.

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