I use garam masala to spice up the mayonnaise when I make egg salad sandwiches, spice my apple butter and of course, when I make butter chicken.
Ingredients
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp cardamom seeds (yellow)
- 1 tbsp whole black peppercorns
- 1 tsp fennel seed
- 1 tsp anise seed
- 1 tsp mustard seed
- 1/2 tsp whole cloves
- 2 dried red chile peppers, seeds discarded
- 2 tablespoons ground turmeric
Instructions
- Combine and toast/roast coriander, cumin, cardamom, peppercorns, fennel, and mustard seeds; cloves and red chile peppers using medium-low heat until fragrant, about 2 minutes.
- Grind the heated spices to a fine powder. (Use sieve for uniform consistency.)
- Add turmeric and combine.
- Store in a sealed jar (up to 1 month); freeze to keep longer.
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