Garam Masala

This North Indian spice mixture can be stored in an airtight container for up to six months. Spicy heat from black pepper, cinnamon, and chile is underscored by smoky cumin, fragrant cardamom, warm cloves, and nutmeg. This blend boosts flavor when stirred into a finished dish or mellows while cooking.

This recipe goes with Roasted Manchurian Cauliflower, Spicy Cabbage Slaw with Peanuts, Spicy Stir-Fried Mushroom Bruschetta, Roasted Potatoes with North Indian Spices, Vegetable Burgers

Yield: 3/4 cup (serving size: 1 teaspoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 7
  • Calories from fat: 51%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 1.2g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 2mg
  • Calcium: 14mg

Ingredients

  • 1/3 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 tablespoon green cardamom pods
  • 1 tablespoon black peppercorns
  • 2 teaspoons whole cloves
  • 2 bay leaves
  • 1 (1-inch) cinnamon stick, broken
  • 1 dried red chile
  • 1/4 teaspoon grated whole nutmeg
  • 1/8 teaspoon ground mace

Preparation

  1. 1. Combine the first 8 ingredients in a medium skillet over medium-high heat; cook 2 1/2 minutes or until cumin seeds begin to brown, stirring constantly. Combine cumin seed mixture, nutmeg, and mace in a spice or coffee grinder; process until finely ground.
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