recipe of garam massala you need
white cumin seeds
½ cup black cumin seeds
½ cup ground coriander
2 ½ tablespoons white salt
½ cup ground ginger
5 teaspoons seeds of black cardamom pods
2 teaspoons black salt
½ cup whole black peppercorns
4 teaspoons ground cloves
2 ½ tablespoons crumbled bay leaves
4 teaspoons ground cinnamon
4 teaspoons fenugreek seeds
4 teaspoons ajwain seeds
2 teaspoons ground nutmeg
2 grams saffron threads, crumbled
2 teaspoons asafoetida powder
Clean and prepare
all of the spices. Set the asafoetida aside,
and combine all of the remaining spices.
In a frying pan, dry-roast half of the spice
mixture over low heat until the spices are
lightly browned and fragrant. Combine the
roasted and unroasted spices, and add the
asafoetida. Grind the mixture in a mortar
or electric grinder.
Remove the coarse residue with a sieve or
strainer and store airtight in a glass jar.
information on this garam massala recipe
is an appetizer.
It helps digestion
and balances gases, mucus, and beat in the
the appetite, heat 1 teaspoon of this spice
mixture in 2 teaspoons of ghee and eat with
a piece of bread before a meal.
indigestion, mix ½ teaspoon of this
mixture in a glass of warm water and drink
it 30 minutes before a meal.