5 cardamom pods
1/2 cup whole black pepper
1/3 cup whole cumin
3 3 sticks cinnamon
1/4 cup whole coriander
8 whole cloves
Directions: How to Cook Garam Masala (Northern India)
Remove the small black seeds from the cardamom pods and discard the husks. Combine cardamom seeds and remaining ingredients in a spice grinder and blend until powdery (or crush them in small batches in a mortar and pestle). Store in a small glass jar with a tight-fitting lid. Keeps 2 months; longer in the freezer.
Recipe from Louisville pediatric cardiologist Surgeet Singh. In Food Editor Sarah Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 25. Posted by Cathy Harned. From: Cathy Harned Date: 19 Apr 94
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