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Cookbook:Homemade Garam Masala

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Homemade Garam Masala
CategorySpice mix recipes
Yield460 grams (~1 pound)
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Ingredients

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Procedure

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  1. Individually toast all the whole spices and herbs in a dry skillet over low heat, shaking, until a shade darker and aromatic. Make sure not to burn.
  2. Remove from the heat, transfer to a cool container, and let cool.
  3. Using a grinder, blender, or mortar, grind/pound all the herbs and spices together to make an even powder.

Notes, tips, and variations

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  • Keep in an airtight container in a cool, dark, place.
  • Do not be tempted to speed up the toasting process by turning up the heat—the spices will burn on the outside and remain raw on the inside.
  • Toast the cardamom in the pods, and remove the seeds from the pods once cool.