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Mughal Garam Masala

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Ingredients

Adjust Servings:
1/4 cup black cardamom pods or 2 1/2 tablespoons green cardamom pods
1 cinnamon stick 3 inches long
1 1/2 teaspoons whole cloves
1 1/2 teaspoons black peppercorns
3/4 teaspoon grated nutmeg

Nutritional information

2.8
Calories
1 g
Calories From Fat
0.2 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
1 mg
Sodium
0.4 g
Carbs
0.2 g
Dietary Fiber
0.1 g
Sugars
0 g
Protein
10g
Serving Size

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Mughal Garam Masala

Features:
    Cuisine:

    This is exactly word for word the same as Julie Sahni's Recipe in her book, Classic Indian Cooking Copyright 1980.

    • 25 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    1
    Done

    Break Open the Cardamom Pods, Remove the Seeds and Reserve.

    2
    Done

    Discard the Skin.

    3
    Done

    Crush the Cinnamon Into Small Pieces With a Rolling Pin or Mallet.

    4
    Done

    Combine All the Spices Except the Nutmet and Grind Them to a Fine Powder (use a Coffee Grinder).

    5
    Done

    Mix in the Grated Nutmeg.

    6
    Done

    Store in an Airtight Container in a Cool Place.

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    Emily Johnson

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