Category: Spices
Rating: 4.00
Servings: 6


1 tablespoon plus 1 tsp cardamom seeds
2 inch cinnamon sticks, crushed
2 teaspoon whole cloves
1 tablespoon plus 1 tsp black peppercorns
3 tablespoon cumin seeds
3 tablespoon coriander seeds

Directions: How to Cook Garam Masala

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.

From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Masala Sambar
Barbecued Indian Spice Turkey
Bengali Panch Phoron
Spiced Chickpeas In Sauce - Chana Masala
Kofta (Meatball) Masala

Recent comments and reviews for this recipe:

No comments, so be the first!

Add your comment:

What is 17 minus four?
Your Comment (no html):