Yield: 200 servings
|2⅛ ounce||Coriander seeds|
|1½ ounce||White cummin seeds|
|1 ounce||Cassia bark; pieces|
|1/16 ounce||Dry rose petals|
|1 ounce||Green cardomom seeds|
|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