Mughal Garam Masala Recipes
MUGHAL GARAM MASALA
This is a more mellow blend of garam masala, it's the one I prefer when making Indian dishes. I post this to go with my Lamb in Fragrant Garlic Cream recipe.
Provided by P48422
Categories Asian
Time 5m
Yield 6 tbl.
Number Of Ingredients 5
Steps:
- Break open the cardamom pods, remove the seeds and reserve.
- Discard the skin.
- Crush the cinnamon into small pieces with a rolling pin or mallet.
- Combine all the spices except the nutmet and grind them to a fine powder (I use a coffee grinder).
- Mix in the grated nutmeg.
- Store in an airtight container in a cool place.
GARAM MASALA
Provided by Food Network
Time 5m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Every Indian chef has their own version of this classic spice mix.
- Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.
GARAM MASALA
Time 5m
Yield Makes about 2 1/2 tablespoons
Number Of Ingredients 5
Steps:
- Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cool, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle.
INSTANT GARAM MASALA
This particular blend has less of the sweeter spices (cinnamon, cloves and cardamom) than some garam masala recipes, so make adjustments if desired.
Provided by Andtototoo
Categories Indian
Time 5m
Yield 2 Tablespoons, 10 serving(s)
Number Of Ingredients 6
Steps:
- Put all of the spices in a small bowl and mix well.
- Store in an air-tight container.
- Variation: Sometimes I add less black pepper or even leave it out completely.
Nutrition Facts : Calories 4.6, Fat 0.2, Sodium 1.4, Carbohydrate 0.8, Fiber 0.4, Protein 0.2
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