Garam marsala

Yield: 1 servings

Measure Ingredient
1 tablespoon Plus 1 tsp cardamom seeds
2 \N 3-inch cinnamon sticks, crushed
2 teaspoons Whole cloves
1 tablespoon Plus 1 tsp black peppercorns
3 tablespoons Cumin seeds
3 tablespoons Coriander seeds

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

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