Fragrant Garam Masala

THE BLEND

This delicate blend is the perfect complement to vegetable dishes, and a great recipe for learning to roast your own spices and mill your own blends.  Mace adds a slight sweetness and a warm fragrance that gives the blend its name.

3   3-inch-long sticks Ceylon cinnamon, broken into 1/2-inch pieces
2   teaspoons Ceylon cardamom
1   teaspoon Ceylon cloves
1   teaspoon blades of Ceylon mace

roasting

  • In a dry skillet over low heat, roast cinnamon pieces until dark brown and fragrant, about 2 to 3 minutes.  Transfer to small bowl.
  • Repeat roasting process with remaining spices in separate batches, transferring roasted spices to same bowl and allowing to cool.

milling

  • Add all roasted spices to mill and grind to fine powder. (See milling instructions)
  • Transfer Fragrant Garam Masala to airtight container and store indefinitely in cool, dark, dry place.

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Peppers and Cauliflower

Made with Fragrant Garam Masala

Serving Suggestions:  Steamed rice or Indian flatbreads, such as naan or chapatis, are appropriate accompaniments to this dish.

With it’s millions of mostly vegetarian Hindus, India has a long tradition of exciting meatless dishes, many of which have been adopted by Americans looking to enliven their own vegetarian diets. Here’s a great addition to the repertoire.

SERVES 4

Ingredients: 

1/4    cup vegetable oil
   1    tablespoon black mustard seeds
   1    large onion, sliced
   2    garlic cloves, crushed
   2    green chilies, finely chopped
   1    cauliflower, cut into small florets
1/2    teaspoon Ceylon turmeric
   1    teaspoon Fragrant Garam Masala (see recipe above)
1/4    cup water
   1    red bell pepper, cored, seeds removed, sliced
   1    green bell pepper, cored, seeds removed, sliced.
   1    tablespoon finely chopped cilantro

Preparations:

  1. Heat oil in heavy large saucepan over high heat. Add mustard seeds; cover pan with lid or splatter screen and heat until seeds have popped.
  2. Add onion and cook until soft and golden, about 8 minutes.
  3. Stir in garlic, chilies and cauliflower; cook about 5 minutes, stirring occasionally.
  4. Stir in turmeric and Fragant Garam Masala and cook 1 minute, stirring constantly.
  5. Reduce heat to low, add water, cover and cook until cauliflower is almost tender, about 10 to 15 minutes.
  6. Add peppers and cook until soft, about 3 to 5 minutes. Season with salt and pepper.  Garnish with cilantro. Serve.

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    The Spicy Gourmet uses only GMO Free USDA Certified Organic Spices that contain no additives or preservatives of any kind. We purchase our spices from small organic farmer associations in Sri Lanka and from community farmers in India. Our Fair Trade status is vouched for by Trust Organic Small Farmers – an alliance for eco-ethical trade and goods.

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