Garam masala #4

Yield: 6 servings

Measure Ingredient
2½ cup Coriander Seeds
1 cup Cumin Seeds
¼ pounds Large Cardamoms
½ cup Cinnamon
⅔ cup Cloves
1 cup Peppercorns
1 teaspoon Grated Nutmeg

Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy bits. grind all the spices in a blender or finely adjusted coffee grinder. Stor in an airtight container. Use as directed in the recipes.

From How To Make Good Curries by Helen Lawson Copyright 1973

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