Although "curry powder" doesn't actually exist in India, spice mixtures most certainly do. "Masala" is the Indian word for "mixture". And making garam masala, the most popular masala, isn't that hard to do.
Combine all ingredients except nutmeg in an 8 inch cast-iron skillet over medium high heat. Cook, moving the pan constantly until you smell the cumin toasting, 3-4 minutes. Remove the mixture to a plate and spread it out to cool for five minutes. Once cool, place the toasted mixture and 1 teaspoon of freshly grated nutmeg in a spice grinder. Process until a fine powder is formed, about 1 minute. You can store it up to 1 month in an airtight container.
From Alton Brown's excellent "Good Eats" show.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 46 | ||
Calories from Fat: 9 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.9mg | 0 % | |
Potassium 102.3mg | 3 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 5.8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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