Garam masala
Votes: 3
Time: 10 min.
Garam masala - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup green cardamom pods
- 4 black cardamom pods
- 3 large cinnamon sticks, broken into pieces
- 2 tablespoons whole cloves
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Cooking the dish according to the recipe:
- Peel the cardamom: Gently crush the green and black cardamom pods in a mortar and pestle (or crush them on a cutting board with a heavy frying pan). Remove the seeds and discard the husks.
- Grind the spices: Finely grind the cardamom seeds, cinnamon pieces, and cloves in a spice grinder or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year. Yield: 1/2 cup.
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