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Garam marsala spice mix
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| Categories: |
Spice Mixes |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 9
| tbsp | Cardamom pods | | 3
| | Cinnamon sticks, (one inch) | | 6
| tsp | Fenugreek seeds | | 3
| tbsp | Cumin seeds, whole | | 3
| tbsp | Coriander seeds, whole | | 6
| tsp | Turmeric, ground | | 3
| tbsp | Black pepper, freshly ground | | 1 1/2
| tsp | Cloves, whole |
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Procedures:
| 1 | Break open the cardamom pods, discard the skins, and reserve the seeds. | | 2 | Break the cinnamon stick into small pieces between sheets of waxed paper, using a rolling pin or kitchen mallet. | | 3 | Heat a dry skillet for about 2 minutes over medium heat. | | 4 | Combine the cardamom, cinnamon, fenugreek, cumin, and coriander and toast in the hot skillet until the seeds turn golden brown. | | 5 | cool the spices and combine with the turmeric, pepper, and cloves in a spice mill or blender. | | 6 | Grind to a fine powder. | | 7 | Store the mix in a jar and remember to date it. | | 8 | It will keep, tightly covered in the refrigerator, for up to 3 months. |
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