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RECIPE: Garam Masala

There is no one recipe for garam masala. | Rich Hein~Sun-Times

There is no one recipe for garam masala. | Rich Hein~Sun-Times

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Updated: November 27, 2011 12:37PM



MAKES 1/2 Cup

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons
cardamom seeds

2 tablespoons black
peppercorns

1 (3-inch) stick
cinnamon, broken up

1 teaspoon whole cloves

1 teaspoon grated
nutmeg

1/2 teaspoon ground
saffron (optional)

Put cumin, coriander, cardamom, peppercorns, cinnamon and cloves in dry heavy skillet over medium-high heat. Toast spices, stirring occasionally, until they turn several shades darker and give off a sweet, smoky aroma, about 10 minutes. Do not raise heat to quicken process, or spices will brown prematurely, leaving insides undercooked. Cool completely.

Working in batches if necessary, transfer mixture to spice mill or coffee grinder and grind to a powder. Stir in nutmeg and, if using, saffron. Use immediately or store in airtight container in cool, dry place.

From Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking by Julie Sahni

Nutrition facts per tablespoon:

24 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 0 g sugars, 1 g protein, 4 mg sodium, 2 g fiber



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