Garam Masala-Deep Smoky Aroma Version:
A combination of spices that gives a sweet smoky aroma and flavor to your food. It is not spicy to taste. It is used in many north Indian dishes.This spice combination can be used in any soup, over potatoes, stir fried with olive oil and vegetables. When made can be kept for up to 3 months in an air tight container.
1 tablespoons coriander seeds
3/4 tablespoons cardamom seeds
3/4 tablespoons black peppercorns
1 (1-inch) stick cinnamon, broken up
1/2 teaspoon whole cloves
1/2 teaspoon grated nutmeg
Dry roast in a pan all seeds and cinnamon until they turn a couple of shades darker or abouot 10 minutes. Be careful not to burn them. Grind the seeds in a small blender, a spice mill, or a coffee grinder. Add the grated nutmeg and pulse to blend all the ingredient. Store in airtight container.
