GARAM MASALAI know which one I'd do ... the quick version ... although I'm sure the other with whole spices is much superior. That's just how lazy I am, what can I say?
Scintillating blend of toasted ground spices that originated in northern India. Many variations exist. Garam masala is added to a dish toward the end of the cooking or sprinkled on top just before serving.
If you don't have it
Substitute 1 tbsp garam masala with:
1 tbsp Homemade Basic Garam Masala: Combine 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp black peppercorns, 1 tsp cardamom seeds (scraped from pods), 1/2 tsp whole cloves, and two 3-inch cinnamon sticks (broken into pieces) in a skillet. Toast over medium heat, shaking often, until fragrant, about 3 minutes. let cool, then grind in a spice grinder. Makes about 1/4 cup.
To save time
Substitute 1 tbsp garam masala with:
1 tbsp Homemade Quick Garam Masala: Combine 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground cardamom, 1/2 tsp ground black pepper, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves. Toast spices just before using. Makes about 1 tablespoon.
Tags:Food
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