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    You are in: Home / Recipes / Garam Masala Recipe
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    Garam Masala

    Garam Masala. Photo by Mumma=^..^=

    1/1 Photo of Garam Masala

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Mumma=^..^='s Note:

    From Indian Regional Classics by Julie Sahni. This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking. It is widely available, but the homemade version is more fragrant and, of course, fresher.

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
    2. 2
      Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
    3. 3
      Garam Masala keeps for 3 months.

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    Nutritional Facts for Garam Masala

    Serving Size: 1 (243 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1519.1
     
    Calories from Fat 354
    23%
    Total Fat 39.3 g
    60%
    Saturated Fat 5.2 g
    26%
    Cholesterol 0.0 mg
    0%
    Sodium 137.2 mg
    5%
    Total Carbohydrate 322.6 g
    107%
    Dietary Fiber 134.1 g
    536%
    Sugars 2.2 g
    8%
    Protein 53.9 g
    107%

    The following items or measurements are not included:

    cinnamon

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