Punjabi Garam Masala provides the "two" of the one-two punch that makes the food from this region of India so special. The "one" is the tempering of onions, garlic and ginger in ghee or oil called tardka. The second provides the aroma and flavor of a blend of "warm" spices-- black and green cardamom, coriander seeds, cumin seeds, cinnamon, black peppercorns, cloves and bay or cassia leaf all of which have known health benefits which will be discussed at the launch of my book at the Rubin Muse...
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