Serves: 5
In a medium cast-iron skillet, roast together all the spices, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Garam Masala recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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