Homemade Garam Masala
Garam masala is a spice blend widely used in Indian cuisines. Whole spices are toasted in a pan to release their aromatic flavours, then grounded into a powder.
Ingredients
Fennel (saunf) 1tbsp
Bay leaves (tej patta) 1tbsp
Black peppercorns (kali mirch) 1tbsp
Cloves (laung) 1tbsp
Cinnamon (dalchini) 4
Nutmeg (jaifal ) 1
Mace (javitri) 5
Cardamom (ilaichi) 1tbsp
Coriander seeds (dhania) 1tbsp
Red chili (laal mirch) 3
Cumin (jeera) 1tbsp
Black cumin (shahi jeera) 1tbsp
Star anise (chakra phool) 5
Stone flower (pathar ke phool) 1tbsp
Dry fenugreek leaves
(kasoori Methi) 1tbsp
Method
- Heat the pan
- Dry roast all the spices (5-10mins)
- Until aromatic fragrance
- Don't burn the spices
- Let it completely cooldown
- Transfer into the grinder(Jar must not have any moisture)
- Grind it into a fine powder
- Store in the airtight container
- Use as required in various dishes
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