Twice as Spice

These are authentic Indian spice mix recipes I got from Cooking Light magazine. Just mix and heat up the platter!

Garam Masala

1 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp black peppercorns
12 cardamon pods
8 whole cloves
1 (2 inch) cinnamon stick, broken into pieces
1/2 tsp ground nutmeg

Place the first 6 ingredients in a large skillet over medium heat; cook until spices smoke,becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat, cool completely. Place spice mixture in a spice or coffee grinder, process until finely ground. Store in an airtight container. Yield: 1/4 cup.

Panch Phoron Blend

1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp brown mustard seeds
1 tbsp fenugreek seeds
1 tablespoon nigella seeds


Combine all the ingredients and store in an airtight container. Yield: 1/4 cup