Moghul masala

Yield: 6 servings

Measure Ingredient
2 \N Inch cinnamon sticks, crushed
1 tablespoon Whole cloves
1 tablespoon Black peppercorns
1 teaspoon Grated nutmeg

Seeds from 2-oz. (¼ cup) green cardamom pods Grind spices to a fine powder in a coffee grinder or with a pestle and mortar. Store in a small, airtight container for up to 2 months.

From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]

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