Madhur Jaffreys Garam Masala

Madhur Jaffreys Garam Masala

3 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

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""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. "

Ingredients

1 tb Cardamom seeds
1 2-inch stick Cinnamon
1 ts Cumin seeds
1 ts Cloves
1 ts Whole black peppercorns
1/4 md Nutmeg seed

Original recipe makes 1

Servings  

Preparation

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

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eddiec 8y ago

[I made edits to this recipe.]
cher2u 9y ago

'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.
promfh 10y ago

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