Garam Masala II
Equipment
- Mortar and Pestle
- Spice Grinder
- clean bowl
- Strainer
- Airtight Container
Ingredients
- 100 g Cumin seeds (1 cup)
- 75 g Black Cardamom Pods (2/3 cup)
- 75 g Black Peppercorns (2/3 cup)
- 45 g Green Cardamom Pods (1/2 cup)
- 35 g Coriander seeds (1/3 cup)
- 35 g Fennel seeds (1/3 cup)
- 25 g Cloves (1/4 cup)
- 20 Cinnamon sticks about 2.5 cm / 1 inch long
- 25 g Mace (1/4 cup)
- 25 g Black Cumin seeds (1/4 cup)
- 20 g Bay leaves (2 ⅔ cups)
- 20 g Rose petals (1 cup), Dried
- 3 tablespoons Ginger Ground
- 3 Nutmeg Grated
Instructions
- Put all the ingredients, except the ground ginger and nutmeg in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Transfer to a clean, dry bowl.
- Add the ground ginger and nutmeg and mix well.
- Sieve (strain) and store in a sterilized dry and airtight container.
Nutrition
Serving: 500gSodium: 1mgCalcium: 7mgVitamin C: 1mgVitamin A: 7IUSugar: 1gFiber: 1gPotassium: 13mgCalories: 3kcalTrans Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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