Garam marsala
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus 1 tsp cardamom seeds |
| 2 | 3-inch cinnamon sticks, crushed | |
| 2 | teaspoons | Whole cloves |
| 1 | tablespoon | Plus 1 tsp black peppercorns |
| 3 | tablespoons | Cumin seeds |
| 3 | tablespoons | Coriander seeds |
Directions
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]
From: Sandee Eveland Date: 06-16-95 (159) Fido: Cooking