Yield: Yields 1/2 cup.
Like curries, garam masalas can take on different flavors. A spicier mix that includes cumin and coriander is preferred for samosas. Garam masala tastes best if used soon after it’s made but covered tightly and kept in a cool, dark, dry place, it will keep for about three months.
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best simplistic detailed recipe, you must be Indian to give such since to the recipe
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