Ingredients
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1/4
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1
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1 1/2
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1 1/2
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3/4
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-
-
-
-
-
-
-
-
-
Directions
Mughal Garam Masala,This is a more mellow blend of garam masala, it’s the one I prefer when making Indian dishes. I post this to go with my Lamb in Fragrant Garlic Cream recipe.,This is exactly word for word the same as Julie Sahni’s Recipe in her book, Classic Indian Cooking Copyright 1980.,Thank you for a recipe I can use with my cumin hating sister (most recipes I have call for cumin)
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Steps
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1
Done
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Break Open the Cardamom Pods, Remove the Seeds and Reserve. |
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2
Done
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Discard the Skin. |
|
3
Done
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Crush the Cinnamon Into Small Pieces With a Rolling Pin or Mallet. |
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4
Done
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Combine All the Spices Except the Nutmet and Grind Them to a Fine Powder (use a Coffee Grinder). |
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5
Done
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Mix in the Grated Nutmeg. |
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6
Done
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Store in an Airtight Container in a Cool Place. |
