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Title: GARAM MASALA #4
Categories: Indian, Condiments
Yield: 6 servings
2 1/2 c Coriander Seeds
1 c Cumin Seeds
1/4 lb Large Cardamoms
1/2 c Cinnamon
2/3 c Cloves
1 c Peppercorns
1 ts Grated Nutmeg
Roast the coriander and cumin seeds, separately, in a
warm oven or under a low grill for about 3 to 5
minutes, shaking them round constantly if under a
grill. This is to make them easier to grind and the
seeds should not burn. Peel the cardamoms. Remove
the husks and strawy bits. grind all the spices in a
blender or finely adjusted coffee grinder. Stor in an
airtight container. Use as directed in the recipes.
From How To Make Good Curries by Helen Lawson
Copyright 1973
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