Garam Masala translates as "warm" or "hot" and masala means "spice
blend." In India, this mix varies from region to region, and household to
household. It can include anywhere from 3 to 12 different spices.
4 tablespoons coriander seeds
4 teaspoons cumin seeds
1 teaspoon fennel seeds
Seed from 20 green cardamom pods
2 teaspoons black peppercorns
1 teaspoon whole cloves
2-inch cinnamon stick, broken into pieces
10 bay leaves, crushed
1/2 teaspoon freshly grated nutmeg
Combine all seeds, the peppercorns, cloves, cinnamon and bay leaves in a
heavy 10-inch frying pan. Toast over medium heat until the mixture is
aromatic and the seeds become reddish-brown, about 5 minutes. Add the
nutmeg and toast 1 minute. Cool slightly.
Transfer to a spice grinder and grind to a fine powder.
Store in an airtight glass jar. Will keep up to 3 months at cool room
teperature, or up to 6 months in the refrigerator.
Yields about 1/2 cup.
Source: San Francisco Chronicle (Food Section)
Posted by Joe Shaw to rec.food.cooking on May 9, 1995.
Elena Schweitzer / 123RF Stock Photo 8394661