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Nutrition Facts
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Servings unknown.
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Calories 410
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Calories from Fat 223
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(54%)
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Amount Per Serving
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%DV
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Total Fat 24.8g
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38%
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Saturated Fat 3.8g
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19%
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Monounsaturated Fat 10.2g
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Polyunsaturated Fat 5.7g
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Trans Fat 0.0g
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Cholesterol 0mg
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0%
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Sodium 215mg
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8%
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Potassium 1693mg
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48%
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Total Carbohydrate 64.5g
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21%
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Dietary Fiber 31.5g
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125%
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Sugars 2.3g
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Protein 14.2g
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28%
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how is this calculated?
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Ingredients
Directions
1
Preheat oven to 200.
2
Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan.
3
Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture 2 or 3 times with a large wooden spoon.
4
Do not let the spices brown.
5
Break open the cardamom pods between your fingers or place them one at time on a flat surface and press down on the pod with the ball of your thumb to snap it open.
6
Pull the pod away from the seeds inside and discard it. Set the seeds aside. Place the roasted cinamon sticks between the 2 layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.
7
Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.
8
Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder.
9
If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending.
10
As each cupful of the spices is grounded, transfer it to a jar or bottle with a tightly fitting lid.
11
Garam Masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 to 6 months.
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Featured Reviews for This Recipe
From: gaziamus Riddle
On Oct 9, 2001
This certainly is much better than the commercial spice available here.
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