Garam masala gives a wonderful taste & aroma to South Asian dishes; used in most recipes. You can make a batch and store in an airtight container; suggested to keep in fridge if environment is intensely humid. Too much garam masala can cause heart burn so use sparingly; I always serve yogurt as a side dish for the less adventurous palettes on my table & also works well as an end to a mouth ripping, sweat pouring spicy meal.
Ingredients:
Cloves: 8
Peppercorn: 18
Big Cardamom: 5
Small Cardamom: 5
Cinnamon Stick: 3 sticks, each 2"
Cumin Seed: 2tsp
Coriander Seed: 2tsp
Directions:
1. Slightly roast all ingredients in a frying pan & in a coffee grinder, grind to powder form.
2. Store in airtight container away from direct sunlight.
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