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]
Recent comments and reviews for this recipe:
No comments, so be the first!
Add your comment: