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Garam Masala

Use to make Junoon chef Vikas Khanna's Tree of Life Cauliflower.

  • yield: Makes 1/2 cup

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Ingredients

  • 3 tablespoons green cardamom pods
  • 2 black cardamom pods
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon coriander seeds
  • 2 tablespoon ground cinnamon
  • 1/4 teaspoon mace blades
  • 2 dried bay leaves

Directions

  1. Step 1

    Place all ingredients in a small heavy-bottomed skillet; toast over medium heat until fragrant. Transfer spices to a spice grinder; grind on high speed to a fine powder. Garam masala can be stored in a nonreactive airtight container for up to 3 months.

Source
The Martha Stewart Show, March 2011

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