Punjabi-Style Garam Masala

Recipe Ingredients

2 1/2 tablespoons	37ml	Green cardamom pods
5 tablespoons	75ml	Coriander seeds
3		Blades of mace
2 tablespoons	30ml	Black peppercorns
2		Cinnamon sticks - 3" long
1/4 teaspoon	1.3ml	Ground ginger
4 tablespoons	60ml	Cumin seeds
1/4 teaspoon	1.3ml	Ajowan seeds
1 teaspoon	5ml	Ground mace
1 1/2 tablespoons	22ml	Whole cloves
1		Bay leaf
1 tablespoon	15ml	Ground nutmeg

Recipe Instructions

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.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.