Garam Masala (mild)
3 ounce coriander seeds1/4 teaspoon mace
1 ounce cumin seeds
1/4 teaspoon nutmeg
1/4 ounce fenugreek seeds
1 ounce cinnamon
1 ounce cloves
1 ounce black peppercorns
2 ounce cardamom seeds (brown are best)
Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind. Before grinding, a heavy rolling pin may be used to crush the spices enclosed in an envelope of foil. Pass the mixture through a sieve and store in an airtight jar.
Note: Roasting the ingredients separately is important since each gives off its characteristic aroma at a different time.
Compiled by Kathleen M. Weber in 1993.
Posted by Jai Maharaj to rec.food.veg, et. al. on Dec 4, 1995.
