Garam Masala

This North Indian spice mixture can be stored in an airtight container for up to six months. Spicy heat from black pepper, cinnamon, and chile is underscored by smoky cumin, fragrant cardamom, warm cloves, and nutmeg. This blend boosts flavor when stirred into a finished dish or mellows while cooking.

This recipe goes with Spicy Stir-Fried Mushroom Bruschetta, Vegetable Burgers, Roasted Potatoes with North Indian Spices, Spicy Cabbage Slaw with Peanuts, Roasted Manchurian Cauliflower

Yield: 3/4 cup (serving size: 1 teaspoon)

Ingredients

• 1/3  cup  coriander seeds
• 1/4  cup  cumin seeds
• 1  tablespoon  green cardamom pods
• 1  tablespoon  black peppercorns
• 2  teaspoons  whole cloves
• 2  bay leaves
• 1  (1-inch) cinnamon stick, broken
• 1  dried red chile
• 1/4  teaspoon  grated whole nutmeg
• 1/8  teaspoon  ground mace

Preparation

1. Combine the first 8 ingredients in a medium skillet over medium-high heat; cook 2 1/2 minutes or until cumin seeds begin to brown, stirring constantly. Combine cumin seed mixture, nutmeg, and mace in a spice or coffee grinder; process until finely ground.

Nutritional Information

Calories:

7 (51% from fat)

Fat:

0.4g (sat 0.0g,mono 0.2g,poly 0.1g)

Protein:

0.3g

Carbohydrate:

1.2g

Fiber:

0.6g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

2mg

Calcium:

14mg