Mughal Garam Masala

Submitted by P48422

"This is a more mellow blend of garam masala, it's the one I prefer when making Indian dishes. I post this to go with my Lamb in Fragrant Garlic Cream recipe."

 

• Ready In: 5mins
• Ingredients: 5
• Yields: 6 tbl.

ingredients

• 1⁄4 cup black cardamom pods or 2 1/2 tablespoons green cardamom pods
• 1 cinnamon stick, 3 inches long
• 1 1⁄2 teaspoons whole cloves
• 1 1⁄2 teaspoons black peppercorns
• 3⁄4 teaspoon grated nutmeg

directions

1. Break open the cardamom pods, remove the seeds and reserve.
2. Discard the skin.
3. Crush the cinnamon into small pieces with a rolling pin or mallet.
4. Combine all the spices except the nutmet and grind them to a fine powder (I use a coffee grinder).
5. Mix in the grated nutmeg.
6. Store in an airtight container in a cool place.

Reviews

[Missy Wombat]

Very nice combo. And it does wonders for the meal.

 

[Roy C.]

This is exactly word for word the same as Julie Sahni's Recipe in her book, Classic Indian Cooking Copyright 1980.

 

[Nyteglori]

Thank you for a recipe I can use with my cumin hating sister (most recipes I have call for cumin)

 

[Nelka]

I have to confess I tried a couple more recipes but this one is undoubtedly the best one. It adds incredible aroma and taste.