Title: GARAM MASALA #1
Categories: Indian, Condiments
Yield: 6 servings
1 tb Plus 1 tsp cardamom seeds
2 Inch cinnamon sticks,
-crushed
2 ts Whole cloves
1 tb Plus 1 tsp black peppercorns
3 tb Cumin seeds
3 tb Coriander seeds
Put all spices in a heavy skillet and dry roast over
medium heat 5 to 10 minutes, until browned, stirring
constantly. Cool completely, then grind to a fine
powder in a coffee grinder or with a pestle and
mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries &
Indian Foods by Linda Fraser]
