Nutrients per serving

  • Calories  2
  • Protein  0 g
  • Carbohydrates  0 g
  • Fat  0 g
  • Cholesterol  0 mg
  • Sodium  1 mg
  • Potassium  12 mg
  • Phosphorus  2 mg
  • Calcium  8 mg
  • Fiber  0.2 g

Garam Masala

One of the unique qualities of the United States is the mixture of worldwide cultures. It provides an opportunity to discover delicious flavors of other countries and share them with friends. Tahseen, a DaVita renal dietitian from Florida, has lived all over the world and experienced a variety of tasty food. Today she shares her recipe for low sodium Garam Masala from India. She even included a recipe for kidney-friendly Samosa, a popular snack from India that calls for Garam Masala.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian Tahseen from Florida.

Portions: 14     Serving size: 1/2 teaspoon


  • 4 dried bay leaves
  • 7 black cardamoms (seeds only)
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground cinnamon
  • 5 whole cloves


  1. Grind all spices.
  2. Store in an airtight container until ready to use in a recipe.

Renal and renal diabetic food choices

  • 0

Carbohydrate choices


Helpful hints

  • Garam Masala is a spice mixture used in many recipes from India. It can be used in all meat and rice dishes.
  • Try Garam Masala in Tahseen’s Samosa recipe, also on 

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Garam Masala

cher183001 says:


resubmitted with a minor correction I have used Garam Masala since 1975 since I could not buy it in the US then. THe above recipe given by the renal dietian is NOT a very good recipe for garam masala. This one I have made many times, straight from an Indian cook book. 5 three inch pieces of cinnamon sticks 1 whole cup cardamon pods -green cardamon is much better and be used for some pretty delicious tea called chai) 1/2 cup whole cloves 1/2 whole cumin seeds 1/4 cup whole coriander seeds 1/2 cup whole black peppercorns preheat the oven to 200 degrees. Spread the spices in one layer in shallow roasting pan. Roast on the bottom shelf for 30 minutes, stirring and turning the mixture 2 or 3 times with a large spoon. DO NOT LET THE SPICES BROWN, this meansd that they are burnt and will taste awful. When the spices cool, break open the cardamon pods between your fingers, and pull pod away from the seed. Set the seeds aside. place the roasted cinnamon stick's between two layers of a folded linen towel and pound them with a rolling pin until they are finely crushed. combine all the seeds and crushed cinnamon in one bowl and stir well. Then use a spice or coffee grinder a cup or so at a time, blending at high speed for 2 or 3 minutes until the are completely pulverized and become a smooth powder. Transfer it to a jar or bottle with a tightly fitting lid, it can be stored in at room temperature and retain full flavor for 5 or 6 months I get my whole spices from a bulk food store, or try an East Indian food store You are going to feel like the best chef anywhere Cheyl Myers 5/20/2011 cher183001

May. 20, 2011, 6:38 AM - Inappropriate review?

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