Use to make Junoon chef Vikas Khanna's Tree of Life Cauliflower.
The Martha Stewart Show, March 2011
- 3 tablespoons green cardamom pods
- 2 black cardamom pods
- 1 tablespoon black peppercorns
- 1 tablespoon whole cloves
- 1 teaspoon ground ginger
- 1 teaspoon coriander seeds
- 2 tablespoon ground cinnamon
- 1/4 teaspoon mace blades
- 2 dried bay leaves
- Place all ingredients in a small heavy-bottomed skillet; toast over medium heat until fragrant. Transfer spices to a spice grinder; grind on high speed to a fine powder. Garam masala can be stored in a nonreactive airtight container for up to 3 months.
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