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Garam Masala
Posted By Helen Jackson On January 25, 2010 @ 11:50 pm In Indian recipes,Recipes | No Comments
Lynley Ruck
Roast over a very low heat in a dry frying pan stirring constantly until very aromatic, remove the pan from the heat. This releases the aromatic oils from the spices.
Remove the cardamom pod skins and working with a small quantity at a time, put the spices in an electric spice grinder or (do it the hard way) in a mortar and pestle.
Allow to cool. Store the Garam Masala in an air-tight container
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.
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