Difficulty: Easy - for beginners
Dietary guidance: v v g d
â€¢ 1/4 cup coriander seeds
â€¢ 2 Tablespoons cumin seeds
â€¢ 1 Tablespoon black peppercorns
â€¢ 2 teaspoons cardamom pods
â€¢ Two 3-inch cinnamon sticks, broken into small pieces
â€¢ 1 teaspoon whole cloves
â€¢ 1 whole nutmeg
Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves. Let cool completely.
Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.
Yield: about 1/2 cup