Garam masala (northern india)

Yield: 1 Batch

Measure Ingredient
5 \N Cardamom pods
½ cup Whole black pepper
⅓ cup Whole cumin
3 \N 3\" sticks cinnamon
¼ cup Whole coriander
8 \N Whole cloves

Remove the small black seeds from the cardamom pods and discard the husks.

Combine cardamom seeds and remaining ingredients in a spice grinder and blend until powdery (or crush them in small batches in a mortar and pestle). Store in a small glass jar with a tight-fitting lid. Keeps 2 months; longer in the freezer.

Recipe from Louisville pediatric cardiologist Surgeet Singh. In Food Editor Sarah Fritschner's 01/28/90"Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 25. Posted by Cathy Harned. From: Cathy Harned Date: 19 Apr 94 Posted to FOODWINE Digest 09 Jan 97 From: Joell Abbott <abbott@...> Date: Fri, 10 Jan 1997 20:04:28 +0000

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