Balti garam masala

Yield: 200 servings

Measure Ingredient
2⅛ ounce Coriander seeds
1½ ounce White cummin seeds
1 ounce Aniseed
1 ounce Cassia bark; pieces
1/16 ounce Dry rose petals
1 ounce Green cardomom seeds
½ ounce Cloves
¼ ounce Dried mint leaves
1/16 ounce Dry bay leaves
+++++  ounce Saffron stamens


To obtain green cardamom seeds, take the pods, and split them open to reveal the seeds - which is what should be used in this recipe.

Lightly roast everything in a low oven. Do not le the spices burn.

They should only give off a light steam. when they give off an aroma, remove from the heat, cool and grind in batches.

After grinding, mix thoroughly, and store in an airtight jar. Garam masala will last almost indefinitely, but it is always better to make small fresh batches every few months to get the best flavours.

Recipe from The Balti Curry Cookbook by Pat Chapman ISBN 0 7499 1342 8 Submitted By IAN HOARE On 05-06-95

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