Literally translated as "warm mixture," Garam Masala, an aromatic North Indian spice blend, is used in everything from flatbreads to soups. Use the pungent spice sparingly over roasted cauliflower or potatoes, mixed with olive oil to rub on lamb chops, or stirred into a basmati pilaf with onions and peas.
Cooking Light NOVEMBER 2008
1. Combine all ingredients in a spice or coffee grinder; process until finely ground. Store in an airtight container.
Note: Freeze Garam Masala in an airtight container for up to six months.
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