Title: Garam Masala #5
Categories: Indian Condiment
Yield: 6 Servings

1/2	c	Black Pepper
6	tb	Dark Caraway Seeds
2 1/2	tb	Ground Cinnamon
1/2	c	Coriander
2 1/2	tb	Ground Cloves
2	tb	Cardamom Seeds

Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes.

NOTE: This Garam masala is fragrant and strong. Its robust flavour goes well with meat, fried and braised foods. Try it sprinkled on fried potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream and curd cheeses.

From How To Make Good Curries by Helen Lawson Copyright 1973

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