Punjabi-Style Garam Masala
2 1/2 tb Green cardamom pods 4 tb Cumin seeds 5 tb Coriander seeds 1/4 ts Ajowan seeds 3 Blades of mace; OR... 1/4 ts -Ground mace 2 tb Black peppercorns 1 1/2 tb Whole cloves 2 Ci...
Ingredients
- 21/2 tb green cardamom pods
- 4tbsp cumin seeds
- 5tbsp coriander seeds
- 1/4tsp ajowan seeds
- 3blades of mace; or.
- 1/4tsp -ground mace
- 2tbsp black peppercorns
- 11/2 tb whole cloves
Directions
- 1
2 1/2 tb Green cardamom pods 4 tb Cumin seeds 5 tb Coriander seeds 1/4 ts Ajowan seeds 3 Blades of mace
- 2
1/4 ts -Ground mace 2 tb Black peppercorns 1 1/2 tb Whole cloves 2 Cinnamon sticks, 3" long 1 Bay leaf 1/4 ts Ground ginger 1 tb Ground nutm
- 3
Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that's popular as an accompaniment
- 4
Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay leaf, and mix well with the other ground ingredients
- 5
Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb Companion - February/March