Garam Masala
There are as many recipes for garam Masala as families in India I would think. It's a very personal mix, so add and take away as you prefer.
The
Wild Vegetarian Cookbook by Steve Brill
This classic blend
of spices is essential in Indian cuisine.
1/2 cup cumin seeds (optional)
1/2 cup coriander seeds
1/4 cup black peppercorns
1/4 cup cloves
4 cinnamon sticks
1 tablespoon freshly ground cardamom seeds
1. In a hot skillet over medium heat, toast all the ingredients except the
cardamom seeds for 2 to 3 minutes, stirring or shaking the pan constantly.
2. Turn off the heat, stir in the cardamom seeds, and continue to stir the
mixture for 1 minute.
3. Remove the pan from the heat and grind all the spices together in a spice
grinder. Garam Masala will keep indefinitely in a tightly closed jar, although
the spices will get weaker after 6 months.
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