Yield: 1 Servings
|4½ teaspoon||Cumin seeds|
|4½ teaspoon||Coriander seeds|
|2 teaspoons||Black peppercorns|
|1||1 1/2 inch stick cinnamon,|
|Broken into small pieces|
|1½ teaspoon||Cardamom seeds (remove them|
|From the pods)|
|½ teaspoon||Whole cloves|
1. Heat a small heavy skillet over medium-high heat. Add the ingredients, and cook them, shaking the pan, for about 5 minutes or until the spices are brown but not burned.
2. Transfer the spices to a bowl, and let them cool. In a mortar with pestle or in an electric coffee grinder or in a spice grinder, grind the spices to a fine powder. Store the garam masala in an airtight jar.
Makes about ⅓ cup.
It comes from Jane Brody's Good Food Gourmet. at p. 247: "You can prepare a reasonable garam masala by combining equal amounts of cardamom, cumin, cinnamon, and coriander, and smaller amounts of ground cloves and black pepper." She also provides a "real" recipe for it at p.546 (above).
I have never bothered with the "real" recipe, but have just mixed in the proportions given in the "easy" recipe, as needed. It's delicious for all your garam needs!
Posted by Anne Washburn <quaker@...> to the Fatfree Dig. [Vol.12 Issue 2 11-2-94]. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.