From: Joel Ehrlich ,InterNet
Subject: COLLECTION: Curry Powders/Garam Masala
Here are several recipes for curry powder plus a small collection of
recipes for garam masala.
Curry Powder No. 2392 Yields 2 Teaspoons
1/4 tsp Cinnamon, Ground 1/2 tsp Turmeric, Ground
1/8 tsp Cardamom, Ground 1/4 tsp Cumin, Ground
1/8 tsp Coriander, Ground 1/2 tsp Cayenne
1/4 tsp Ginger, Ground
This is a "standard" red curry.
It is intended as the basis for experimentation.
Combine all the ingredients.
Curry Powder No. 2393 Yields 2 Tablespoon
1 1/2 tsp Turmeric, Ground 1/2 tsp Cumin, Ground
1 1/4 tsp White Pepper, Ground 1/2 tsp Black Pepper, Ground
1 tsp Fenugreek, Ground 1/2 tsp Dried Sweet Basil
1 tsp Ginger, Ground Leaves
1 tsp Cayenne, Ground
3/4 tsp Coriander, Ground
This is a "HOT" red curry.
It is intended as a starting point for creating other curries.
Combine the ingredients.
Roasted Curry Powder No. 3139 Yields
1/4 Cup Cumin, Ground 6 1 Inch Pieces, Rampa
2 Tbls Fennel Seeds (Pandanus Leaf)
3 Tbls Coriander Powder 3 1 Inch Pieces, Cinnamon Stick
25 Curry Leaves 1 Tbls Dried Red Chiles,
10 Cardamom Pods, Crushed
Crushed 1 Tbls Mustard Seed
6 Whole Cloves
1 Tbls Black Pepper, Ground
Dry roast the ingredients separately over medium low heat, in the order listed
in the ingredients.
NOTE: The mustard seeds will pop when they heat, keep a lid on the pan.
Stir in the coriander and cumin.
Cook until the spices start to turn brown.
Add the rest of the ingredients.
Roast for 7 minutes, stirring continuously.
Remove from the heat.
Grind while still warm, using a spice mill or mortar and pestle.
NOTE: The powder must be ground VERY fine.
Store in an airtight bottle.
Garam Masala - Punjabi Style No. 3077 Yields
2 1/2 Tbls Green Cardamom Pods 1 1/2 Tbls Whole Cloves
4 Tbls Cumin Seeds 2 3" Cinnamon Sticks
5 Tbls Coriander Seeds 1 Bay Leaf
1/4 tsp Ajowan Seeds 1/4 tsp Ginger, Ground
1/4 tsp Mace, Ground 1 Tbls Nutmeg, Ground
2 Tbls Black Peppercorns
Toast the green cardamom pods, cumin seeds, coriander seeds and ajowan seeds
in a wide, heavy bottomed pan, stirring occasionally until they brown and
begin to release their fragrance (5-7 minutes).
Place in a mortar, spice grinder or blender.
Add the peppercorns, cloves, cinnamon sticks and bay leaf.
Grind to a fine powder.
Add the mace, ginger and nutmeg.
Place in a glass container.
Garam Masala (Northern India) No. 3040 Yields
5 Pods Cardamom 3 3" Sticks Cinnamon
1/3 Cup Whole Cumin 8 Whole Cloves
1/4 Cup Whole Coriander
1/2 Cup Whole Black Pepper
Remove the small black seeds from the cardamom pods.
Discard the cardamom husks.
Combine the cardamom seeds with the remaining ingredients in a spice grinder.
NOTE: You may crush them using a mortar and pestle if you wish.
Store in a tightly covered glass jar.
May be frozen.
Garam Masala No. 3039 Yields
1 tsp Coriander Seed 1 sm Piece Cinnamon Stick
1 tsp Cumin Seed 4 Whole Cloves
10 Black Peppercorns 1/4 tsp Cayenne
8 Pods Cardamom, Peeled
Preheat the oven to 250 degrees.
Place the spices in a muffin tin.
Roast the spices until they become aromatic (about 15 minutes).
Remove from the oven.
Grind into a fine powder using a mortar and pestle.
Store in a covered jar.
~~~ Vilma N. Chantiles
Garam Masala No. 3038 Yields
1 small Nutmeg, Whole 1 tsp Peppercorns
1 1/2 Tbls Cardamom, Green Pods 1 tsp Cumin Seeds
4 1 Inch Cinnamon Sticks
1 Tbls Whole Cloves
NOTES: All the ingredients MUST be FRESH. DO NOT use bleached white cardamom
pods. Grind the cardamom pods along with the spice. You may use a coffee
grinder (but not one which has been used to grind coffee) or a spice grinder.
Do NOT use one of the coffee grinders which slices (chops) rather than grinds.
Crush the nutmeg coarsely using a mortar and pestle.
Combine with the remaining ingredients.
Place in the feed container of the grinder.
Grind very fine.
Store in an airtight container.
May be frozen.
Garam Masala (Curry Powder) No. 2609 Yields 12 Ounces
4 oz Cardamom Seeds, Peeled 3 Tbls Black Cumin
2 Tbls Cinnamon, Ground Seeds
2 oz Cloves, Ground (Use Regular
4 Tbls Mace, Ground Cumin Seeds
4 Tbls Coriander Seed if they are
2 oz Black Peppercorns, not available)
Preheat the oven to 200 degrees.
Roast the cardamom seeds for 1/2 hour - do NOT let them brown.
Remove the pods.
Combine the seeds in a blender or spice grinder along with all the remaining
Grind very fine.
Store in a dark place in a tightly closed jar.