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II  Garam Masala : Rajasthani Style  II


  • 3 Dried whole chili pods
  • 4 black cardamom pods (bruised)
  • 11/3cup cumin seeds
  • 1/2cup coriander seeds
  • 1tsp Carom (ajwain) seeds
  • Preparation:

  • Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  • When the spices give off the fragrance allow to cool slightly.
  • Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  • Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use.


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