Indian Vegetarian Recipes : Garam Massala Recipe 2

For this recipe of garam massala you need

½ cup white cumin seeds
½ cup black cumin seeds
½ cup ground coriander
2 ½ tablespoons white salt
½ cup ground ginger
5 teaspoons seeds of black cardamom pods
2 teaspoons black salt
½ cup whole black peppercorns
4 teaspoons ground cloves
2 ½ tablespoons crumbled bay leaves
4 teaspoons ground cinnamon
4 teaspoons fenugreek seeds
4 teaspoons ajwain seeds
2 teaspoons ground nutmeg
2 grams saffron threads, crumbled
2 teaspoons asafoetida 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 spice mixture 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.
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 is an appetizer.

It helps digestion and balances gases, mucus, and beat in the body.

To stimulate the appetite, heat 1 teaspoon of this spice mixture in 2 teaspoons of ghee and eat with a piece of bread before a meal.

To prevent indigestion, mix ½ teaspoon of this mixture in a glass of warm water and drink it 30 minutes before a meal.