Garam masala is a blend of ground spices, originating from the Indian subcontinent. It is used is many cuisines to make them more flavorful. There are ready made garam masala is available in super markets but the aroma and freshness of homemade masala is something else. Because we know exactly what we have added in it. You can also store it in an air tight container for months and the best thing it that its aroma and flavors still fresh after months. Let’s know how to make it at home.
Necessary Ingredients required for garam masala-
- Cumin seeds or jeera = 50 gm
- Black peppercorns or kali mirch = 50 gm
- Green cardamom = 40 gm
- Black cardamom = 40 gm
- Coriander seeds = 1.5 tbsp
- Nutmegs or jaifal = 3
- Cloves = 30 gm
- Cinnamon stick = 25 gm
- Bay leaf = 6 to 8
- Mace or Javitri = 25 gm
- Star anise or chakri phool = 3
- Fennel seeds or saunf = 1tbsp
Process of making-
Take a pan and heat it up on a flame.
Ones pan gets heated, turn the flame low and add cumin seeds, coriander seeds, black pepper corns, black cardamom and green cardamom.
Dry roast them and continuously stir them. Roast them for 2 minutes.
Now add other spices like nutmeg, ,mace, fennel seeds, cinnamon sticks, star anise, bay leaf and cloves.
Mix them and dry roast them for 1 minute.
Turn the flame off and transfer the spices into a large plate for cooling.
Now take a blender or spice grinder jar, add all the spices in it.
Gradually blend the spices into a fine powder.
Homemade garam masala is ready.
Keep it in an air tight container and use it whenever you want.