Steps to Make Mushroom Baby Corn Masala

Raghavan's Garam Masala

Take 1 tbsp olive oil in pan add cumin seeds, then cloves, bayleaf, cinnamon, cardamom and asafoetida.

Recipe Summary Raghavan's Garam Masala

Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.

Ingredients | Mushroom Baby Corn Masala

1 tablespoon coriander seeds

2 teaspoons cumin seeds

1 teaspoon black peppercorns

½ teaspoon whole cloves

½ teaspoon cardamom seeds (from green or white cardamom pods)

2 bay leaves

2 dried chile de arbol peppers, stemmed

1 (3 inch) cinnamon stick broken into smaller pieces

Directions

Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.

When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

Info | Mushroom Baby Corn Masala

prep: 10 mins cook: 2 mins total: 12 mins Servings: 16 Yield: cup

TAG : Raghavan's Garam Masala

Everyday Cooking,