GARAM MASALA
½ cup whole elachi pods (Cardomom)
6 tablespoons cloves
8 finger length cinnamon sticks
3 tablespoons whole jeera seeds
3 ½ tablespoons whole dhunia seeds
Roast them separately in a pan. Leave to cool and grind in a coffee/masala grinder until fine. Store in an airtight container.
I always make my own gharum masala as the store bought version is not the same and is loaded with other things like leaves, grit, bark etc… all ground together.
Nothing beats the taste of the home made version….
Posted by: Peggy Devine
