Mughal Garam Masala Recipes

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Steps:

• Break open the cardamom pods, remove the seeds and reserve.
• Discard the skin.
• Crush the cinnamon into small pieces with a rolling pin or mallet.
• Combine all the spices except the nutmet and grind them to a fine powder (I use a coffee grinder).
• Mix in the grated nutmeg.
• Store in an airtight container in a cool place.

Steps:

• Place ingredients in a small dry skillet.
• Heat over low heat, stirring, just until aromatic, but do not burn.
• Cool, and store in an airtight container until needed, no more than 3 months.

Steps:

• Preheat oven to 300F.
• Place cardamom pods in a spice grinder or coffee mill and pulse lightly.
• Sift out husks, removing any stray seeds inside; discard husks.
• Place cardamom seeds, cinnamon,cloves, peppercorns, cumin seeds, and coriander seeds on a baking sheet.
• Roast the spices in the oven for 12-15 minutes, stirring once or twice, until spices become fragrant and slightly darker, but not burnt.
• Cool spices, and grind in a spice grinder or spice mill to a fine powder.
• Add the nutmeg and stir well.
• Store mixture in an airtight container until needed, no more than three months.

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

Steps:

• In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
• Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
• Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
• Take off the stove, and add the cinnamon.
• Leave in a dry place for the spices to cool off for a few minutes.
• Put in an air tight container and use as needed!
• Enjoy!

Steps:

• Preheat oven to 350°F.
• In a medium stove-to-oven pot melt butter over medium heat.
• Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
• Add rice and stir until well coated.
• Add vegetable stock, salt and pepper to taste.
• Bring to a boil.
• Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
• Let stand, covered for 5 minutes before serving.

Steps:

• Toast and grind all the spices together.
• Store in a tightly sealed jar for several months.