Garam masala #4
6 servings
Ingredients
| Quantity | 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 |
Directions
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