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Add a photoServings: 1
Ingredients
- 2 Tbsp. coriander seeds
- 1 Tbsp. cuminseed Seeds from 10 cardamom pods
- 2 tsp mustard seeds
- 2 tsp fenugreek
- 2 tsp black peppercorns
- 1 tsp whole cloves - (heaping) Three-inch cinnamon stick broken in half
Directions
- Heat a dry small skillet over moderately-high heat till it is warm and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 min, or possibly till they are several shades darker and fragrant, being careful not to let them burn.
- In a mortar with a pestle or possibly in an electric coffee grinder grind the toasted spices to a pwdr and transfer the pwdr to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 1 month.
- This recipe yields about 1/2 c..
- Yield: 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 30g | |
| Calories 102 | |
| Calories from Fat 39 | 38% |
| Total Fat 4.71g | 6% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 305mg | 9% |
| Total Carbs 16.13g | 4% |
| Dietary Fiber 8.8g | 29% |
| Sugars 0.53g | 0% |
| Protein 5.17g | 8% |
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