I was not expecting to see peanuts in a garam masala. Nor coconut. The mix smells delicious, but it definitely defies my expectations for an Indian spice blend.

Maharashtrian Garam Masala

From 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. raw peanuts (without skin)
• 2 Tbsp. sesame seeds
• 1 Tbsp. coriander seeds
• 1 tsp. cumin seeds
• 8-10 dried red Thai, arbol, or cayenned chilies
• 3 blades mace
• 1/4 tsp. nutmeg shavings or 1/2 tsp. ground nutmeg
• 1/4 c. unsweetened shredded dried coconut

Directions

1. Preheat a pan over medium-high heat.
2. Add the peanuts, sesame seeds, coriander seeds, cumin seeds, chilies, mace, and nutmeg if using shavings. If using ground nutmeg, omit it for now.
3. Toast until and peanuts and sesame seeds look nicely browned (3-4 minutes).
4. Remove from heat and transfer mixture to a plate to cool.
5. Return the pan to the heat and add the coconut.
6. Cook until the coconut is brown but not burnt (15-30 seconds).
7. Transfer the coconut to the plate with everything else.
8. Once cool, grind (in batches) in a spice grinder.
9. If using ground nutmgeg, stir it in now.
10. Normally I don't advise storing spices in the fridge, but with all the high-fat ingredients in this one, I feel it's best kept in the fridge and used relativley quickly. (Iyer says it may be stored at room temperature in an airtight container for up to two months, but I'm not sure I'd be willing to keep it for that long.)