|
Ingredients
|
Quantity
|
|
Cinnamon stick 3’
|
2 pieces
|
|
Coriander seeds
|
2 tbsp
|
|
Cardamom seeds – removed from cumin seeds
|
1 ½ tbsp
|
|
Cumin seeds
|
1 ½ tbsp
|
|
Black peppercorns
|
1 ½ tbsp
|
|
Whole cloves
|
½ tbsp
|
YIELD: Makes about ½ cup.
PREPARATION: Break cinnamon stick and in a bowl combine all
spices.
In an electric coffee/spice grinder finely grind spices a few
tablespoons at a time.
Transfer to an airtight container.
STORAGE: Garam masala keeps in a cool, dark
place 1 month.
