Hot Spice Mix
(Garam Masala)

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  (Range: 200-500 grams)

Garam Masala obtained: about 200 grams (about 8  oz.)
Style: Indian

100  grams (about 4  oz.) coriander seeds
25  grams (about 1  oz.) each of cumin seeds and black pepper
15  grams (about ½  oz.) each of black cumin seeds (shahjeera) and dry ginger
6  grams (about ¼  oz.) each of black cardamoms and cloves
4  grams (about ¼  oz.) each of cinnamon and bay leaves

1. Dry roast all the ingredients (except dry ginger) very lightly.
2. Cool and dry grind to a powder along with the dry ginger.
3. Store in an air tight bottle and use as required.

TIP: Hot Spice Mix (Garam Masala) may be readily available off the shelf in Indian stores. Check for fresh stock.

A suitable quantity of this Hot Spice Mix can be used as and when required for many recipes such as
Quick Okra (Jhatpat Bhindi),
Eggplant and Potato Curry (Vagan Bateta nu Shak), and
Bottle Gourd Yakhni (Al Yakhin).