http://samosajunkie.com/2012/06/garam-masala.html/ Hooked on Indian Food and Culture Thu, 29 Aug 2024 10:51:20 +0000 hourly 1 https://wordpress.org/?v=4.2.38 http://samosajunkie.com/2012/06/garam-masala.html/#comment-829 Sun, 25 Jun 2023 10:07:28 +0000 http://samosajunkie.com/2012/06/garam-masala.html/#comment-829 Garam Masala is like a magical spice blend that instantly elevates any dish to new heights! The combination of fragrant spices like cinnamon, cardamom, cloves, and cumin creates a symphony of flavors that awaken the taste buds. I love how versatile it is – whether used in curries, roasted vegetables, or even sprinkled on popcorn, Garam Masala adds a warm and aromatic touch that never fails to impress!

]]> http://samosajunkie.com/2012/06/garam-masala.html/#comment-7 Thu, 05 Jul 2012 00:02:03 +0000 http://samosajunkie.com/2012/06/garam-masala.html/#comment-7 Yes I grind the whole black cardamom pods and all! Sometimes big chunks remain and I fish those out. I’ll bet you can get black cardamom at Kalustyan’s in NYC no problem. Or I can give some to you when you visit!

]]> http://samosajunkie.com/2012/06/garam-masala.html/#comment-4 Tue, 05 Jun 2012 13:55:12 +0000 http://samosajunkie.com/2012/06/garam-masala.html/#comment-4 Am now inspired to find black cardamom (slash make Mom bring it to me next time she visits). Do you grind the whole cardamom pods? You don’t take out the little seeds inside and use only those? Wish I’d paid attention like you did when Mom was cooking!

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