Garam Masala

Randy Mayor; Lydia DeGaris-Pursell

This homemade spice mixture is much darker and more flavorful than commercial varieties. Toasting the spices is a crucial step that gives the masala a deep, roasted flavor. Cardamom pods are available at Middle Eastern and Indian markets.

This recipe goes with Salmon Kalia in Panch Phoron Sauce, Cauliflower and Potato Sabzi with Spices

Yield: 1/4 cup
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 46%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 11.7g
  • Fiber: 5.9g
  • Cholesterol: 0.0mg
  • Iron: 6.3mg
  • Sodium: 19mg
  • Calcium: 149mg

Ingredients

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons black peppercorns
  • 12 cardamom pods
  • 8 whole cloves
  • 1 (2-inch) cinnamon stick, broken into pieces
  • 1/2 teaspoon ground nutmeg

Preparation

  1. Place the first 6 ingredients in a large skillet over medium-high heat; cook until spices smoke, becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat; cool completely. Place spice mixture in a spice or coffee grinder; process until finely ground. Store in an airtight container.
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