Garam masala, literally “hot spice,” is the most popular spice blend used in Indian cooking. It is the basic essence of Indian cooking. There are as many versions of garam masala as there are chefs. This recipe is what I use very often in my kitchen. It is important that the spices are blended fresh as needed. Many store-bought blends aren’t roasted and tend to be very poor in flavor. Try this recipe and you will never buy a ready-made version.
Dry roast the whole spices in a 1 small skillet, over medium heat, stirring until fragrant, 1 to 2 minutes. Remove the spices from the skillet and set aside to let cool completel
Grind the spices, with the bay 2 leaves, in an electric spice grinder to a fine powder and store in an airtight jar for up to 4 to 6 weeks.
