GARAM MASALA

Please contact YaleCooks to share practical advice and the recipes you use.  More versions will be added as necessary.

This recipe is listed in the "Southwest Asian" (Indian) and "Asian Spice Pastes & Powders" (Indian) sections of the YaleCooks recipe collection.

Please let YaleCooks know if you have variations or suggestions for improving this recipe!

Google search: garam masala (click on the three icons to see photos-videos and links to internet recipes)

Anjana's Garam Masala: (version #1)

First added: 2012-12-29; Last edited: 2013-01-03

Author: Anjana Maheshwari (Yale ISPY)

Background:

This recipe is from Anjana's mother who learned from her mother.  This recipe is at least three generations old!

Garam masala is used in many recipes including Anjana's "Rajma" (kidney bean curry) recipe which she prepared and shared during a YaleCooks potluck dinner (2012-12-12).

This garam masala is compared to other recipes on the "Asian Spice Pastes & Pastes" page.

Essential Supplies & Ingredients: (makes 400 grams)

• 1 pan (a "non-stick" pan can be used)

cloves (100 grams)
cardamom, small green (25 grams)
cardamom, large black (25 grams)
mace (nutmeg "flowers") (25 grams)
nutmeg, whole (4 pieces)
cinnamon (100 grams)
ginger, dry powder (25 grams)
black pepper (50 grams)
cumin (50 grams)

Instructions:

1) ...

Other Options:

Rather than.

Assessment and Possible Improvements:

...

Annotated Internet Links:

1)

Recommended Cookbooks:

1)

 


comments powered by Disqus

File: