Subj : Garam Masala
To   : All
From : Ben Collver
Date : Fri Feb 17 2023 10:04:03

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garam Masala
 Categories: Indian, Mixes, Spices
      Yield: 1 1/2 cup

      3 tb (about 20) black cardamom
           -pods -OR-
      2 tb (about 75) green cardamom
           -pods
      3    Cinnamon sticks; 3 inches
           -long
      1 tb Whole cloves
    1/4 c  Black peppercorns
    1/2 c  Cumin seeds
    1/2 c  Coriander seeds

  Break open cardamom pods, remove seeds and reserve. Discard skins, or
  save for making masala chai. Crush cinnamon with a kitchen mallet or
  rolling pin to break it into small pieces, or just break it up with
  your fingers. Combine all the spices together.

  Preheat a large, heavy iron frying pan on a stoptop burner at medium
  heat for 2 minutes. Add the spices and roast over medium heat,
  stirring and shaking the pan constantly in order to prevent burning.
  For the first minute or two, nothing will happen--the spices are
  losing their moisture during this time--and then all of a sudden they
  will start to brown. This is a crucial period: If you don't watch
  them carefully and stir them constantly, they will burn almost
  instantly. As the spices brown, they will begin to smoke, releasing
  the sweet fragrance of roasting spices. Roast them until they turn
  medium brown (or dark brown if you prefer). Turn down the heat a
  little if they seem to be browning too quckly. 1 1/2 cups garam
  masala will take about 10 minutes. Take the browned spices out of the
  pan immediately, and put them into a clean, dry bowl to cool
  completely before using.

  Put the spices in a coffee grinder, a spice mill, or an electric
  blender, and grind them to a fine powder. A food processor is not
  suitable for grinding this blend.

  This garam masala will keep for 3 months if stored in airtight
  containers in a cool, dry place.

  Recipe by Classic Indian Cooking

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