Instructions: THIS SPICY SWET AND NOT TOO HOT RUB TASTES GREAT ON BEEF OR CHICKEN. THE MUSTARD SEEDS AND MARJORAM ADD TEXTURE TO THE RUB AND HELP IT FORM A DELICIOUS CRUST ON THE MEAT. GARAM MASALA IS A BLEND OF SWEET SPICES USED FREQUENTLY IN EAST INDIAN COOKING YOU CAN FIND GARAM MASALA IN GOURMET FOOD STORES OR INDIAN MARKETS; IF YOU CAN MAKE YOUR OWN USING THE INGREDIENTS BELOW. FOR BEST RESULTS, GRIND YOUR SPICES FRESH.

PLACE GARAM MASALA SPICES INTO A DRY PAN AND ROAST OVER LOW HEAT UNTIL THEY BEGIN TO RELEASE THEIR AROMA. LET THE MIXTURE COOL. GRIND TO A COARSE TEXTURE IN A SPICE MILL. ADD TO OTHER INGREDIENTS IN A SEALABLE, AIRTIGHT CONTAINER OR FREEZER BAG, SHAKE AND TOSS INGREDIENTS UNTIL THOROUGHLY MIXED.

YIELD: 2 1/2 CUPS

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