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Cooked by: Chef / Ethnicity: Indian cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 10 ml / 2 tsp sunflower oil
150 ml / 5 oz low fat natural yogurt
5 ml / 1 tsp ground cumin
1,25 ml / half tsp ground turmeric
1,25 ml / quarter tsp chili powder.
5 ml / 1 tsp ground coriander
5 ml / 1 tsp garam masala
5 ml / 1 tsp paprika
1 large clove garlic, crushed
Mix all the ingredients together and leave to marinade for at least one hour. Cook over a barbecue, under a grill or in the oven at 230 c, 450 f, gas mark 8.
Comments: Values for whole recipe: 229 Calories 953 kj. 9,7 g protein. 18 g carbohydrate of which 11,3 g sugar. 13,7 g fat of which 2 g saturates. 0,1 g sodium. no dietary fibre.
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Gharam Masala
5 Teaspoon(s) ground cinnamon
1/2 Cup(s) green, if available ground cardamom
1/4 Cup(s) ground cloves
1/3 Cup(s) ground cumin
1 Tablespoon(s) ground cilantro coriander
1/4 Cup(s) ground black pepper |
Directions:
It is best to grind all your spices fresh, but do not despair if you can not. If you do use wholes spices, proceed with step 1 before grinding.
1. Preheat the oven to 200. Spread the ingredients in a shallow layer in a large roasting pan. Roast them for 15-20 minutes, stirring and turning the mixture several times with a large spoon. Do not let the spices brown or burn.
2. If you wish, you can grind the spices finer after heating. You can store the garam masala at room temperature for up to six months.
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