Toasted Naan and Chicken Soup
Homemade Garam Masala
Heat a small dry skillet over medium-high. Reduce heat and add 2 Tbsp. each cumin seeds and coriander seeds, 1 Tbsp. black peppercorns, 2 dried bay leaves, one 2-inch cinnamon stick, 12 whole cloves, and 1 tsp. each whole black cardamom pods and whole green cardamom pods. Toast 30 to 45 seconds or until the spices become fragrant, shaking the pan. (If spices burn, discard and start fresh.) Transfer toasted spices to a mortar and pestle or spice grinder. Add 1 tsp. freshly grated nutmeg and 1/2 tsp. ground mace; grind to a fine powder. Store in an airtight container in a cool, dark place up to 6 months.