Punjabi Garam Masala (Correction For Chicken Patiala)

Recipe Ingredients

5 tablespoons	75ml	Coriander seeds
3 tablespoons	45ml	Cumin seeds
2 1/2 tablespoons	37ml	Black peppercorns
2 1/2 tablespoons	37ml	Black cardamom seeds
1 1/2 teaspoons	7.5ml	Green cardamom seeds
1		Cinnamon stick - (5 cm)
4		(to 5 cloves)
1/8		Nutmeg - about

Recipe Instructions

Put the coriander and cumin into a cast-iron frying pan over medium heat. Stir until very lightly roasted. Empty onto a plate. Allow them to cool slightly, then put them and the remaining ingredients into a clean coffee grinder and grind as finely as possible. You may need to do this in more than one batch. Store in a tightly lidded jar.

Source:
Flavors of India, Madhur Jaffrey

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5.7 (3 votes)

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