Monday, February 11, 2013

Garam Masala

Easy Garam Masala

Prep Time: 5 Minutes
Ready In: 5 Minutes
Servings: 12
"This recipe produces a quick version of Garam Masala, the aromatic blend of spices often used in Indian cooking."
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Printed from 2/11/2013

this is the next recipe

1/3 cup cumin seeds (jeera), 40 gram
2-1/2 tablespoons black pepper (kale mirch), 20 gram
1/4 cup whole black cardamom (kali ilachi), 20 gram
2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
1 cup packed bay leaves (tajpat), 20 gram
1/4 cup cloves (long), 20 gram
2 teaspoons mace powder (javantri), 8 gram
2 teaspoons nutmeg powder (jaiphal), 8 gram


Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.

All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.

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