South Asian Cooking Basics: Garam Masala

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Garam Masala means "hot spice" in Hindi & Urdu. Hot being because the spices are actually roasted before they are ground together.

Garam Masala is a very basic spice mix. It is so easy to make and is very versatile. You can add this spice to almost any Indian/Pakistani dish. A little bit goes a long way.



Garam Masala

yield- 1/4 cup Time:15 minutes

-1 Tb Cumin seeds
-1/2 Stick Cinnamon (broken into tiny pieces)
-1Tb whole black Peppercorn
-1Tb Coriander seeds
-1/4 teaspoon ground Ginger


1.) Measure first 4 ingredients into a skillet.
2.) Turn heat to medium, and roast spices for 5-7 minutes. They will turn a golden-brown color.
3.) Let spices cool.
4.) Add the roasted spices to your spice grinder. Add the ginger and grind all the spices together into a fine powder.
5.) Voila, you have your mix. You can store this in a container, in a cool and dark place. I store mine in a cabinet on the bottom shelf. This should last you about 3 months.

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Enjoy!

Aisha


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Anonymous –   – (April 1, 2010 at 12:22 AM)  

Thank you for this. I am looking to expand my knowledge of this cuisine and I am so excited after seeing your blog!

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