Makes about 1¼ cups

I love this dipping sauce. I spoon it over everything — samosas, papadam, all sorts of Indian breads, over rice, etc., etc. I promise you, once you try it you'll be hooked, too.

Garam Masala

4 tablespoons coriander seeds

2 tablespoons cumin seeds

1 tablespoon whole black peppercorns

2 teaspoons cardamom seeds

2 small cinnamon sticks, broken into pieces

1 teaspoon whole cloves

  1. In a small heavy sauté pan, individually dry roast each spice over medium-high heat until they begin to release their aroma.
  2. Allow the spices to cool to room temperature and then place them in a spice grinder and process to form a fairly fine powder.
  3. Store in an airtight container.