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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
best simplistic detailed recipe, you must be Indian to give such since to the recipe
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review