GARAM MASALA
These earthy and warm spices only come in a short amount of time. More pungent than store bought that will last you for a longer period of time
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Servings: 12 tablespoon
Calories: 14kcal
Equipment
- pestle and mortar or spice blender
Ingredients
- 1 teaspoon whole cloves
- 1 teaspoon green cardamom
- 6 tablespoon cumin seeds
- 2 cinnamon sticks, broken into smaller pieces
- ¼ teaspoon ground mace
- ½ teaspoon nutmeg, finely grated
Instructions
- Heat a heavy-duty frying pan in medium heat. Add the cardamom, cumin seeds, cloves and cinnamon stick, stirring constantly. When the cumin seeds turn to a darker shade of brown, remove from the heat and transfer to a bowl to cool. Using a spice grinder or a coffee grinder, place the nutmeg, mace and the roasted spices and grind until you have the consistency of a store-bought ground black pepper. This can be kept in an airtight glass container in a dark place for 6 months.
Nutrition
Serving: 12 tablespoonCalories: 14 kcal (1%)Carbohydrates: 2 g (1%)Protein: 1 g (2%)Fat: 1 g (2%)Saturated Fat: 1 g (6%)Polyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 5 mgPotassium: 59 mg (2%)Fiber: 1 g (4%)Sugar: 1 g (1%)Vitamin A: 40 IU (1%)Vitamin C: 1 mg (1%)Calcium: 35 mg (4%)Iron: 2 mg (11%)
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