Friday, April 20, 2012

My version of Garam Masala

2 tbsp cumin
2 tbsp corriander
1 tsp black peppercorns
1 black cardemom
1 tsp green cardomem
1/2 tsp cinammon
1 tsp cloves

Heat all the whole spices on a pan on medium heat until you start smelling it. Grind everything in a coffee grinder. I have one for just spices. You could increase the amounts mentioned above and store it in an air tight jar.

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