Carrots With Garam Masala

Carrots With Garam Masala

Garam Masala is a spice common to Indian food. It can be purchased in most food stores specializing in organic foods or blended with the formula given August 28 on my blog and found in the book, Field Guide To Herbs & Spices. Ingredients:

2 pounds large carrots

1 cup fresh orange juice

juice and finely grated zest of 1 lime

1 1/2 Tablespoon Garam Masala

1 Tablespoon ghee or butter

1 tablespoon dried currants

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Directions:

Preheat oven to 400 degrees. Peel the carrots and slice on the diagonal about 1 inch thick. Combine the citrus juices, garam masala, and ghee or butter in a large casserole or 11 by 14 inch baking dish. Add the carrots and roast until tender and lightly browned, stirring a few times, for 25 to 30 minutes. Serve garnished with currants and lime zest.

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Garam Masala

1/4 cup cumin seeds

1/3 cup coriander seeds

1/2 Tablespoon brown mustard seeds

1 teaspoon cardamom seeds

15 whole cloves

2 inch piece cinnamon stick

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Preheat a skillet over medium-low heat. Add all of the ingredients and toast the spices, stirring occasionally, until they darken slightly, about 15 minutes. Transfer to a coffee grinder or blender, and grind to a powder. Sift through a fine sieve, discarding the roughage. Use while fresh or store in an airtight container for up to a month.

Variation: Options: you might add 1 or 2 bay leaves, 1/2 teaspoon ajwain seeds, and after grinding the other spices, 1/4 teaspoon freshly ground nutmeg.