Food & Cooking Recipes Recipes by Region Indian-Inspired Recipes Garam Masala Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes about 3/4 cup Be sure to use this garam masala recipe when making Suvir Saran's Spicy-Sweet Chicken Wings --both recipes are featured in "American Masala." Ingredients 1 tablespoon dried miniature rosebuds (optional), stems removed and discarded 1 (1-inch) piece cinnamon stick, broken into pieces 2 bay leaves ¼ cup cumin seeds ⅓ cup coriander seeds 1 tablespoon green cardamom pods 1 tablespoon whole black peppercorns 2 teaspoons whole cloves 1 dried red chile ¼ teaspoon freshly grated nutmeg ½ teaspoon ground mace Directions In a medium skillet, heat roses, cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and chile over medium-high heat, stirring often, until cumin is browned, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill along with nutmeg and mace and grind to a fine powder. Store in an airtight container for up to 4 months. Rate it Print