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For this
Garam Massala recipe you need
½ cup
cumin seeds
½ cup ground coriander
½ cup whole black peppercorns
5 teaspoons seeds of black cardamom pods
4 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
2 teaspoons black salt
1 ½ teaspoons asafetida powder
Garam Massala Recipe
Clean and prepare
all of the spices.
Set the asafoetida
aside and combine all of the remaining spices.
In a frying
pan, dry-roast half of the mixed spices
over low heat until the spices are lightly
browned and fragrant.
Combine the
roasted and unroasted spices, and add the
asafoetida.
Grind the mixture
in a mortar or electric grinder to a very
fine texture.
Remove the
coarse residue with a sieve or strainer
and store airtight in a glass jar.
Background
information on this Garam Massala recipe
This masala
aids digestion, balances gases, and works
as an appetizer. It can be enjoyed by all.
This mixture
will keep for 2 to 3 months.
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