Garam Massala recipe you need
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.
roasted and unroasted spices, and add the
Grind the mixture
in a mortar or electric grinder to a very
coarse residue with a sieve or strainer
and store airtight in a glass jar.
information on this Garam Massala recipe
aids digestion, balances gases, and works
as an appetizer. It can be enjoyed by all.
will keep for 2 to 3 months.