Punjabi-Style Garam Masala

* Exported from MasterCook *

PUNJABI-STYLE GARAM MASALA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Indian
Curry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tb Green cardamom pods
5 tb Coriander seeds
3 Blades of mace
2 tb Black peppercorns
2 Cinnamon sticks, 3" long
1/4 ts Ground ginger
4 tb Cumin seeds
1/4 ts Ajowan seeds
ts -Ground mace
1 1/2 tb Whole cloves
1 Bay leaf
1 tb Ground nutmeg

A little of this warm, spicy blend goes a long way. Coming from North
India, where meat is eaten more frequently than in the South, it is the
kind of masala that's popular as an accompaniment for almost any meat
dish, as a condiment or in the sauce. Grind toasted ingredients with
mace, peppercorns, cloves, cinnamon, and bay leaf, and mix well with the
other ground ingredients. * Source: Lord Krishna's Cuisine: The Art of
Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb
Companion - February/March 1993 * Typed for you by Karen Mintzias

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