Side Pannel
Punjabi-Style Garam Masala
Punjabi-Style Garam Masala
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Indian
Ingredients List
- 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 Cinnamon sticks, 3" long
- 1 Bay leaf
- 1/4 ts Ground ginger
- 1 tb Ground nutmeg
Directions
A little of this warm, spicy blend goes a long way. 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 for almost any meat dish,
as a condiment or in the sauce.
Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay
leaf, and mix well with the other ground ingredients.
India, where meat is eaten more frequently than in the South, it is the
kind of masala that's popular as an accompaniment for almost any meat dish,
as a condiment or in the sauce.
Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay
leaf, and mix well with the other ground ingredients.
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