Garam masala #5
6 servings
Ingredients
| Quantity | 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 |
Directions
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