Garam masala is a blend of ground spices common in North Indian and other South Asian cuisines. It is a very delicate masala, which should not be cooked after mixing.
| Preparation Time: | 1 hour |
| Difficulty: | Easy |
Ingredients
| Jeera (cumin) seeds | 50 gm |
| Kali mirch (black pepper corns) | 50 gm |
| Badi elaichi (big cardamom) | 25 gm |
| Dalchini (cinnamon sticks) | 10 gm |
| Saunth (dried ginger) powder | 50 gm |
| Long (cloves) | 25 gm |
| Tejpatta (dry bay leaves) | 10 gm |
| Javitri (mace) | 5 gm |
| Jaiphal (nutmeg) | 1 |
Method
- Spread everything in a large baking tray and leave it at 200 degree F for an hour for it to dry out completely.
- Let it cool.
- Grind small batches in a coffee grinder first and then grind it in a mixer to a fine powder.
- Store in an air-tight container. This will last you a few months depending on how much cooking you do.
Notes:
- If you are new to cooking, I’ll strongly recommend that you buy ready made garam masala from Indian grocery stores. It’s too much of a hassle for a newbie.
- If you have been cooking for some time, I’ll strongly recommend that you make your own garam masala because ready made garam masala does not do justice to your cooking.
- Store your masala in an airtight container, taking out only a few spoons in masaldani. That way it stays fragrant longer.
Summary
Recipe Name
Garam masala
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)