Garam Masala - Indian Spice Mix

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Garam Masala - Indian Spice Mix

 

1 tablespoon cardamom seeds, (from green or white pods)

1 (2-inch) cinnamon stick, broken into pieces

1 teaspoon cumin seeds

1 teaspoon whole cloves

3/4 teaspoon black peppercorns

1/4 whole nutmeg

 

 

 

 

Finely grind all ingredients to a powder in coffee/spice grinder.

 

Makes about 3 tablespoons.

Active time: 10 min Start to finish: 10 min

 

Source: Gourmet magazine, January 2002

Formatted by Chupa Babi: 04.20.08

 

Cooks' note: Garam masala keeps in an airtight container in a cool dark place 1

month.

 

This recipe makes more garam masala than you'll need for the baked rice. You can

use what's left over for other Indian dishes or to give everyday meals a flavor

boost. It's great stirred into [favorite] for burgers or rubbed onto

[favorites].

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