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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces! | 2. Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar. | 3. Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly. | 4. As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.). | 5. Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices). | 6. Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance. | 7. Use as directed in recipes that call for garam masala. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green cardamom pod	30			-	-	-	-
clove	15			86.31	20.642	1.8805	4.095
black cardamom pod	5			-	-	-	-
cinnamon	4			-	-	-	-
cumin seed	5	tablespoons		112.5	13.272	5.343	6.681
coriander seed	2	tablespoons		29.8	5.499	1.237	1.777
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
black peppercorn	2	teaspoons		-	-	-	-
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
nutmeg	1/2			5.775	0.5422	0.0642	0.3994

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.