Garam Masala #4
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
coriander seeds
|
*
|
| 1 | cup |
cumin seeds
|
*
|
| ¼ | pound |
cardamom seeds
large |
|
| ½ | cup |
cinnamon
|
*
|
| ⅔ | cup |
cloves
|
*
|
| 1 | cup |
peppercorns
|
*
|
| 1 | teaspoon |
nutmeg
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
coriander seeds
|
*
|
| 237 | ml |
cumin seeds
|
*
|
| 113.4 | g |
cardamom seeds
large |
|
| 118 | ml |
cinnamon
|
*
|
| 158 | ml |
cloves
|
*
|
| 237 | ml |
peppercorns
|
*
|
| 5 | ml |
nutmeg
grated |
|
Directions
Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill.
This is to make them easier to grind and the seeds should not burn.
Peel the cardamoms. Remove the husks and strawy bits. Grind all the spices in a blender or finely adjusted coffee grinder.
Store in an airtight container.
Use as directed in the recipes.
