garam masala powder

You can never have too many Indian recipes, so give garam masala powder a try. This recipe makes 20 servings with 19 calories, 1g of protein, and 1g of fat each. For 63 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a marinade. From preparation to the plate, this recipe takes approximately 6 hours and 10 minutes. This recipe is liked by 26 foodies and cooks. If you have green cardamoms, coriander seeds, peppercorns, and a few other ingredients on hand, you can make it. It is brought to you by Swasthi's Recipes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 72%. Similar recipes are garam masala , how to make punjabi garam masala powder at home, masala tea powder, how to make masala tea powder or chai masala, and Garam Masala.

Servings: 20

 

Ingredients:

6 to 8 sticks of cinnamon, approx. 2 inch

½ cup coriander seeds / daniya

¼ cup cumin seeds / jeera

2 tablespoons small green cardamoms/ elaichi

8 cardamoms

1 small nutmeg

1 tablespoon peppercorns

Equipment:

blender

sieve

Cooking instruction summary:

Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt and larvae.

Break open the nutmeg and check for worms

Pick and discard stones and debris from all the spices

Sun dry them in hot sun for a day or dry roast them one after the other without burning till you get a nice aroma

Transfer to a wide plate and cool thoroughly

Powder finely in a blender.

Sieve and powder the coarse spices again and repeat the sieve. Discard or add the coarse particles of spices to your tea powder.

Store this garam masala powder in an air tight, sun dried glass jar.

 

Step by step:


1. Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt and larvae.Break open the nutmeg and check for worms

2. Pick and discard stones and debris from all the spices

3. Sun dry them in hot sun for a day or dry roast them one after the other without burning till you get a nice aroma

4. Transfer to a wide plate and cool thoroughly

5. Powder finely in a blender.Sieve and powder the coarse spices again and repeat the sieve. Discard or add the coarse particles of spices to your tea powder.Store this garam masala powder in an air tight, sun dried glass jar.


Nutrition Information:

Quickview
19k Calories
0.72g Protein
0.79g Total Fat
3g Carbs
16% Health Score
Limit These
Calories
19k
1%

Fat
0.79g
1%

  Saturated Fat
0.09g
1%

Carbohydrates
3g
1%

  Sugar
0.08g
0%

Cholesterol
0.0mg
0%

Sodium
3mg
0%

Get Enough Of These
Protein
0.72g
1%

Manganese
0.72mg
36%

Iron
1mg
8%

Fiber
2g
8%

Calcium
44mg
4%

Magnesium
16mg
4%

Copper
0.05mg
2%

Potassium
74mg
2%

Zinc
0.29mg
2%

Phosphorus
18mg
2%

Vitamin K
1µg
1%

Vitamin B1
0.02mg
1%

Vitamin C
0.85mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

double blueberry muffin bars
Chicken peri peri (piri piri, pili pili)
Whole Grain Vegan Orange Oat Muffins
Panettone French Toast
Panna Cotta with Balsamic Strawberries
Italian Wedding Soup II
Baked Spaghetti with Ricotta
Gluten Free Pasta Salad with a Greek Kick
Creamy Poblano Mushrooms with Polenta
pickled chard stems
Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

Popular Recipes
Macadamia Crusted Maui Onion Rings (Baked not Fried)

The View from Great Island

Holiday Gifting – Cranberry Orange Butter

Dine and Dish

Dinner Tonight: Fried Oyster and Bacon Sandwich

Serious Eats

How to Make Tomatillo Puree

Andreas Recipes

Stinging Nettle Pesto

Foodista