I made the Indian version of of Creamed Spinach to have with our ham and yellow squash tonight. I love creamed spinach so much I’m willing to eat it with so many different foods. The flavors went quite nicely together! Thought I’d re-share my Garam Masala recipe for anyone who loves Indian food as much as we do. The Indian version of creamed spinach is quite unusual and very tasty. Not hot/spicy, just aromatic with spices. This spice blend has many uses. Type “Indian” in the search box to see an array of Indian recipes here on my site to try this spice in. They are all tried-and-true recipes I’ve cooked many times. Give them a try some time! I think you’ll be pleased if your an Indian food fan.
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6 T. coriander seeds
3 T. cumin seeds
2 T. black peppercorns
1 T. whole cardamom pods (outer part and seeds inside)
5 small cinnamon sticks broken into small pieces
2 tsp. whole cloves
1 whole grated nutmeg (about 1 tsp.)
DIRECTIONS: In a dry skillet, over low heat, heat the first 6 spices until they become very fragrant. This step is most important, so do not skip it or your results won’t be as good. When fragrant, turn off heat and remove pan from stove. Using a spice/coffee grinder (I have a cheap dedicated coffee grinder for spices only), grind all toasted spices to a pretty fine grind, but it doesn’t have to be as fine as salt. Add grated nutmeg at this point. When adding this spice to curry recipes, I once again heat the dry skillet and reheat these until they become fragrant and then proceed with whatever recipe I’m making. This is outstanding in all chicken, beef and fish curries. It’s great on charcoal grilled, buttered fish and chicken, too!
NUTRITIONAL INFORMATION: Each teaspoon contains:
6 calories, 0.31 g. fat, 1.1 g. carbs, 0.6 g. fiber, 0.23 g. protein, 0.5 g. NET CARBS