Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Black Pepper |
| 6 tablespoons | Dark Caraway Seeds |
| 2½ tablespoon | Ground Cinnamon |
| ½ cup | Coriander |
| 2½ tablespoon | Ground Cloves |
| 2 tablespoons | Cardamom Seeds |
Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes.
NOTE: This Garam masala is fragrant and strong. Its robust flavour goes well with meat, fried and braised foods. Try it sprinkled on fried potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream and curd cheeses.
From How To Make Good Curries by Helen Lawson Copyright 1973