Recipe by Michelle Mackey
"I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the made product."
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whole black peppercorns
dried red chile peppers, seeds discarded
This is better than the stuff I buy at the market, Thanks!
Wow...I am from Yakima too..living in Las Vegas! I knew that I had to try cooking something with this delectable concoction. My husband and I love curries of any kind so this was the next logical step. Thanks for the wonderful recipe. I recently bought a coffee grinder at a yard sale for $2 and this will be it's maiden voyage. Thanks again Michelle...Happy Spices!
I love the fragrance of this mixture while you're grinding it. I don't prepare Indian dishes as often as I'd like, but having this blend ready will make it easier.
This is just right. I sift mine through a screen to get out some of the big stuff and the coriander seed husks.
This was a great blend for Garam Masala (warming spice). I used it in an Indian Spice Rub and for making my Curry Powder blend. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.
This was so much fun to make. And since I can make my own now I can cook as much Indian as I like!
It was really good.
A good recipe, nice and flavourful, but needs some work. I think it was quite heavy on the coriander seed. It overpowered all other flavours in my final dish. The turmeric was a little heavy too. I'll redo this recipe with those two ingredients dialed back a bit. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Garam Masala Spice Blend
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 3
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