Thursday, 27 February 2014

Garam Masala

Garam Masala is most versatile. It can be strong and pungent or aromatic and flavourful.
I vote for the latter. This is my mum's recipe, which I personally enjoy cooking with. But I am not the only one! There are the die-hard fans who to this day request her to grind it for them. This is the honest truth.
So I am going to share it with you. For the best result,  dry grind it in a coffee grinder or any dry grinder.
The Garam Masala can be stored in a glass jar for up to 1 year.


Just 4 ingredients

3 cinnamon sticks about 3 tbsps; once ground into powder

1 1/2 tbsp peeled cardamom pods ( without   the green skin )
3/4 tbsp black pepper corns
3/4 tbsp cloves

Grind this together until it is a fine powder.

Fill a dry glass jar and store.

For wonderful Parsi Food recipes click on The Art of Parsi Cooking; reviving an ancient cuisine.

Photo courtesy N. Mody.

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