Garam Masala

Next to all the mechanical devices you have in your kitchen with their stainless steel, nothing can beat the mortar with the pestle with their simplicity. It’s nice to look at and it always works. The bigger the better. You can buy it for a good price in bigger asian stores.
Here’s my version of garam masala, but you have a wide variety of combinations.

 1 tablespoon caraway seeds
1 tablespoon fennel seeds
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cumin seeds
1 tablespoon turmeric
1/2 tablespoon cardamom seeds
1 teaspoon fenugreek
1 small cinnamon stick
1/2 dried red pepper

Just crush the seeds and herbs with a pestle till powder. One of two tablespoon to add to your white fish, potatoes, lentils or other vegetables.


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