Garam Masala

Name: Garam Masala
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 5 bay leaves; 1 teaspoon whole black peppercorns; 3 (4 inch) cinnamon sticks, broken into; 3 Tbsps coriander seeds; 79 milliliters cumin seeds; 14 green cardamom pods; 1 teaspoon ground mace; 1 teaspoon nutmeg; 5 whole star anise pods

Garam Masal

Instructions

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.

Ingredients you will need

Cinnamon Stick

Whole Coriander Seeds

Cardamom Pods

Cumin Seeds

Peppercorns

Bay Leaves

Clove

Nutmeg

Anise

Toast

Ground Mace

Equipment you will use

Frying Pan

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

Equipment

Frying Pan

Ingredients

Servings:

bay leaves 1teaspoon

whole black peppercorns 3

(4 inch) cinnamon sticks, broken into 3Tbsps

coriander seeds 79milliliters

cumin seeds 14

green cardamom pods 1teaspoon

ground mace 1teaspoon

nutmeg 5

whole star anise pods

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.