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| Spice mixture Indian Garam Masala (Photo credit: Wikipedia) |
3 Tblsp grated Coconut (Nariyal)
1 Tblsp Sesame seeds (Til)
2 Tblsp Mustard seeds (Rai/Sarson)
1/4 tsp Saffron (Kesar) threads
1/4 cup green Pepper corns (Kalimirchi)
1/4 cup White Pepper corns
2/3 cup Green bruised Cardamom (Elaichi) pods
3/4 cup Cumin Seed (Jeera)
1/4 cup ground Nutmeg (Jaiphal)
1 Tblsp Sesame seeds (Til)
2 Tblsp Mustard seeds (Rai/Sarson)
1/4 tsp Saffron (Kesar) threads
1/4 cup green Pepper corns (Kalimirchi)
1/4 cup White Pepper corns
2/3 cup Green bruised Cardamom (Elaichi) pods
3/4 cup Cumin Seed (Jeera)
1/4 cup ground Nutmeg (Jaiphal)
How to make garam masala:
- Roast all ingredients in a dry pan (preferably non-stick) over a very low fire, shaking the pan from time to time.
- When the spices give off fragrance, allow to cool slightly.
- Grind finely in an electric grinder.
- If an electric grinder is not available, grind by hand and press through a fine sieve.
- Store in an airtight container for up to 3 months.
- Be sure to always close the lid tightly after each use.
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