Garam Masala - (North Indian Dried Spice Mixture)

Recipe Ingredients

2 tablespoons	30ml	Coriander seeds
1 tablespoon	15ml	Cuminseed
		Seeds from 10 cardamom pods
2 teaspoons	10ml	Mustard seeds
2 teaspoons	10ml	Fenugreek
2 teaspoons	10ml	Black peppercorns
1 teaspoon	5ml	Whole cloves - (heaping)
		Three-inch cinnamon stick - broken in half

Recipe Instructions

Heat a dry small skillet over moderately-high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn.

In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 1 month.

This recipe yields about 1/2 cup.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9201) - from the TV FOOD - NETWORK

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