Seasonings

Garam Masala

  • 1 tablespoon Cardamom seeds
  • 1 stick Cinnamon
  • 1 teaspoon Cumin seeds, roasted
  • 1 teaspoon Cloves
  • 1 teaspoon Black pepper
  • 1/2 teaspoon Nutmeg, freshly ground

    • 1. Into a hot cast iron frying pan, putthe cumin seeds. Toss for about 30 seconds and remover seeds.

    2. Mix spices together and put into a grinder and grind to a fine powder.

    3. Put into a glass container or bottle and let stand for at least 2 days before use.

    This recipe is from a friend who lives in Karachi.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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