Garam Masala 3
Source of Recipe
BHG Annual 1988
List of Ingredients
2 tablespoons whole black peppercorns
4 teaspoons cumin seed
1 tablespoon coriander seed
2 teaspoons whole cloves
1 teaspoon whole cardamom seed (without pods)
3 inches stick cinnamon, broken in halfRecipe
To roast the spices, place peppercorns, cumin seed, coriander seed, cloves, cardamom seed, and cinnamon in a 8x8x2-inch baking pan. Heat in a 300 degrees F oven for 15 minutes. Cool.
In a blender container place roasted spices; cover and blend to a fine powder. Store in an airtight container in a cool, dry place. Makes about 1/3 cup.
Note: to make Garam Masala from ground spices, mix 1 tablespoon ground cumin, 1 tablespoon ground coriander, 2 teaspoons black pepper, 2 teaspoons ground coriander, 1 teaspoon ground cinnamon, and 1 teaspoon ground cloves. Makes about 1/4 cup garam masala.
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