1. Lightly roast everything except the ground ginger under low to medium heat or in a low oven. 2. Do not let the spices brown. 3. They should give off a light steam. 4. When the spices give off an aroma, remove from the heat, cool and grind in batches. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely. Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger. ---------------------------------------------------------------------------
Nutrition
Ingredients
