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Garam Masala

Garam Masala

Store leftovers in an airtight container for up to two weeks. Use as a rub for salmon or chicken, or use sparingly to flavor curries.

This recipe goes with Cincinnati Chili

Cooking Light MARCH 2007

  • Yield: 1/2 cup (serving size: 1 tablespoon)

Ingredients

  • 3 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon black peppercorns
  • 8 cardamom pods
  • 6 whole cloves

Preparation

Combine all ingredients in a spice or coffee grinder; process until finely ground.

Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 46%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 2.3g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 5mg
  • Calcium: 34mg
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Garam Masala Recipe

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