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Garam Masala (North Indian Dried Spice Mixture) Recipe

by Global Cookbook

Ingredients

2 Tbsp. coriander seeds 1 Tbsp. cuminseed Seeds from 10 cardamom pods 2 tsp mustard seeds

2 tsp fenugreek 2 tsp black peppercorns 1 tsp whole cloves - (heaping) Three-inch cinnamon stick broken in half

Directions

1. Heat a dry small skillet over moderately-high heat till it is warm and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 min, or possibly till they are several shades darker and fragrant, being careful not to let them burn.
2. In a mortar with a pestle or possibly in an electric coffee grinder grind the toasted spices to a pwdr and transfer the pwdr to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 1 month.
3. This recipe yields about 1/2 c..
4. Yield: 1/2 c.

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