Garam Masala

I needed this to make butter chicken one night and didn’t have any on hand. I keep a well stocked spice cabinet and was able to come up with this.

Step: 1

Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.

Step: 2

Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

Per Serving: 34 calories; protein 1.1g; carbohydrates 7g; fat 1.1g; sodium 6.5mg.

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