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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me by the owner of a Pakistani restaurant. All spices are whole unless otherwise specified and can be found at your local Indian market. Ingredients:
2 tablespoons black peppercorns |
1 bay leaf |
1 star anise |
1 tablespoon black cumin |
1 tablespoon white cumin |
1 tablespoon green cardamoms |
1 tablespoon black cardamom pod |
1 tablespoon indian coriander |
1 tablespoon mace |
1 tablespoon fennel |
1 tablespoon ground red chili pepper |
1 tablespoon ground turmeric |
1/2 tablespoon cinnamon |
1/2 tablespoon clove |
Directions:
1. Grind all spices together in a spice mill (or at least a coffee grinder). Make sure to use ground turmeric as, in its whole form, it's hard like a rock (literally).
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