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Garam Masala

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Ingredients

Adjust Servings:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 stick cinnamon broken up (3-inch)
1 teaspoon whole cloves
1 teaspoon nutmeg grated
1/2 teaspoon saffron (optional)

Nutritional information

1519.1
Calories
354 g
Calories From Fat
39.4 g
Total Fat
5.2 g
Saturated Fat
0 mg
Cholesterol
137.2 mg
Sodium
322.6 g
Carbs
134.1 g
Dietary Fiber
2.2 g
Sugars
53.9 g
Protein
243g
Serving Size

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Garam Masala

Features:
    Cuisine:

    From Indian Regional Classics by Julie Sahni.

    This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes from appetizers and soups to yogurt salad and main courses this blend is indispensable to Moghul and North Indian cooking. It is widely available, but the homemade version is more fragrant and, of course, fresher.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Garam Masala,From Indian Regional Classics by Julie Sahni. This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes from appetizers and soups to yogurt salad and main courses this blend is indispensable to Moghul and North Indian cooking. It is widely available, but the homemade version is more fragrant and, of course, fresher.,From Indian Regional Classics by Julie Sahni. This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes from appetizers and soups to yogurt salad and main courses this blend is indispensable to Moghul and North Indian cooking. It is widely available, but the homemade version is more fragrant and, of course, fresher.


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    Steps

    1
    Done

    Put the Cumin, Coriander, Cardamom, Peppercorns, Cinnamon, and Cloves in a Dry Heavy Skillet Over Medium-High Heat. Toast the Spices, Stirring Occasionally, Until They Turn Several Shades Darker and Give Off a Sweet Smoky Aroma, About 10 Minutes. Do not Raise the Heat to Quicken the Process, or the Spices Will Brown Prematurely, Leaving the Insides Undercooked. Cool Completely.

    2
    Done

    Working in Batches If Necessary, Transfer the Mixture to a Spice Mill or Coffee Grinder and Grind to a Powder. Stir in the Nutmeg and Saffron. Use Immediately or Store in an Airtight Container in a Cool, Dry Place.

    3
    Done

    Garam Masala Keeps For 3 Months.

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    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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