Punjabi-Style Garam Masala

2 1/2 Tb Green cardamom pods
5 Tb Coriander seeds
3 Blades of mace
2 Tb Black peppercorns
2 Cinnamon sticks, 3" long
1/4 Ts Ground ginger
4 Tb Cumin seeds
1/4 Ts Ajowan seeds
Ts Ground mace
1 1/2 Tb Whole cloves
1 Bay leaf
1 Tb Ground nutmeg

A little of this warm, spicy blend goes a long way. Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that's popular as an accompaniment for almost any meat dish, as a condiment or in the sauce. Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay leaf, and mix well with the other ground ingredients.

Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi.
Format by sweber@ix.netcom.com (Sharon Raghavachary)
Posted by amanda@gate.net to rec.food.cooking on June 20, 1998.