Vicky's Garam Masala
This is the mix of spices I ended up with after much enjoyable and fragrant experimentation for use in my curried dishes. Very important to get fresh spices, grind and roast them only when using them, if specified.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 40
spicy
cumin
fragrant
curry
masala
spice
spices
east indian
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- ground (about 30) green cardamon pods
- ground (about 10) black cardamon pods
- 1/2 tsp ground cloves
- 1 tablespoon ground mace
- 2 tablespoon ground cinnamon
- 7 tablespoon ground cumin
- 2 tablespoon ground coriander seeds
- 1 tablespoon ground fennel seeds
- 1 tsp ground black peppercorns
- 1/2 tsp ground fennugreek seeds
- 1 tsp hot chili peppers (more if you want it hot!)
- 2 tablespoon paprika
- mango powder (optional)
- Carbohydrate 1.3321070625 g
- Cholesterol 0 mg
- Fat 0.402261125 g
- Fiber 0.670448440909386 g
- Protein 0.334951 g
- Saturated Fat 0.043105178125 g
- Serving Size 1 1 Serving (2g)
- Sodium 2.362009375 mg
- Sugar 0.661658621590615 g
- Trans Fat 0.063955234375 g
- Calories 8 calories
1. Roast fresh cardamon pods, and seeds at low temperature in a heavy bottomed pan (cast iron is great) for about 3 minutes each. Be sure they do not burn. Move pan around if necesarry. Discard any burnt seeds or pods. 2. Grind each spice in a dedicated coffee grinder and then measure out amount specified. Store any excess in airtight glass containers and label clearly! (you might THINK you will remember which is which later, but.....) 3. Mix up all spices by hand in a bowl and bottle in airtight glass containers and label. 4. Store in a cool place out of direct sunlight. 5. This masala is not very hot. If you like it hotter experiment with adding more chili peppers.
