Madhur Jaffreys Garam Masala

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Madhur Jaffreys Garam Masala Ingredients

1 tb Cardamom seeds	1 ts Whole cloves
1 Cinnamon stick -; (2" long)	1 ts Whole black peppercorns
1 ts Cumin seeds; preferably	1/4 md Nutmeg seed

Instructions for Madhur Jaffreys Garam Masala

Place all of the ingredients in a clean electric coffee grinder.
Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.
Makes about 3 tablespoons.

Recipe Source: Martha Stewart Living - ~~ltwww.marthastewart.com> Recipe adapted from "Madhur Jaffreys Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15) Formatted for Mastercook by Lynn Thomas - dcqp82a~~at;prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.

Main Ingredient: HerbsCuisine: Indian

Ingredient Insight - look inside this recipe

Cardamom

Cinnamon

Cloves

Cumin

Nutmeg

Peppercorn

Stewart Herb mix SEASONINGS No Cook Low Fat Indian Herbs

for flavor and categorization

eddiec
on Nov 7 2007 1:42PM

[I made edits to this recipe.]

cher2u
on Aug 26 2006 4:32PM

"Masala" actually translates to "spice mixture". By keeping a collection of spices on hand, Indian cooks make Masala for the specific dish they are cooking. You can find an airtight spice tray at any Indian market. By toasting and grinding whole spices you get a more intense aroma and flavor from the mixture.