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Indian Cookery Course Garam Masala
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souha ammar
By souha ammar

Indian Cookery Course Garam Masala

“Depending on individual taste, the proportions of the various ingredients can be adjusted to make this an aromatic rather than hot blend. I have created my blend as below using spices for aroma (cardamom, cinnamon, fennel) as well as for bulking and thickening curries (coriander, cumin). I also keep away from recipes that have a long list of ingredients as some garam masala mixes do, and find that this recipe is sufficiently aromatic. Garam masala is used whole or ground depending on what’s cooking. The basic blend includes cloves, cinnamon, cardamom, peppercorns, bay leaf, mace, cumin and coriander seeds. Commercially-bought garam masala is quite good if used within a couple of months. The blend is easy to grind at home, so it is best to buy whole, plump spices and crush them in an electric grinder, coffee mill or using a mortar and pestle. This mixture can then be stored in an airtight container for up to 6 months.”
Updated at: Tue, 05 Sep 2023 16:53:00 GMT

Nutrition balance score

Great
Glycemic Index
14
Low
Glycemic Load
1
Low

Nutrition per serving

Calories41.2 kcal (2%)
Total Fat2 g (3%)
Carbs8.2 g (3%)
Sugars0.2 g (0%)
Protein1.1 g (2%)
Sodium24.8 mg (1%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
“Heat a dry frying pan over a medium heat, add the spices and dry-toast until they start to darken and become aromatic. Remove from the heat and leave to cool completely before grinding to a fine powder in a spice mill or using a mortar and pestle. Store in an airtight container in a cool, dark place and consume within 6 months. You can also put the whole toasted spices into a peppermill to use as and when required.

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