Title: Garam Masala #4
Categories: Indian Condiment
Yield: 6 Servings

2 1/2	c	Coriander Seeds
1	c	Cumin Seeds
1/4	lb	Large Cardamoms
1/2	c	Cinnamon
2/3	c	Cloves
1	c	Peppercorns
1	ts	Grated Nutmeg

Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy bits. grind all the spices in a blender or finely adjusted coffee grinder. Stor in an airtight container. Use as directed in the recipes.

From How To Make Good Curries by Helen Lawson Copyright 1973

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