Home Made Garam Masala!
Posted on October 30,2015 by Tarla Dalal Indiatimes
Garam Masala powder is use to be used to make everyday curries for all Indian foods. Garam Masala is made with whole spices that have been roasted and ground. The quite flavorful powder is an addition even in a small quantity brings in good flavors to any dish.
- 1.5 Cup Cumin Seeds (Jeera)
- 0.5 Cup Coriander (Dhania) Seeds
- 0.5 Cup Black Cardamom (Badi Elaichi)
- 0.25 Cup Black Peppercorns (Kalimirch)
- 0.75 Cup Green Cardamoms (Hari Elaichi)
- 8 Pieces Cinnamon Sticks (Dalchini)
- 0.25 Cup Cloves (Lavang)
- 1 Cup Mace (Javantri)
- 25 Pieces Bay Leaves (Tej Patta)
- 2 Pieces Nutmegs (Jaiphal)
- Clean the bay leaf and inner part of cinnamon stick with a dry cloth to remove dirt and larvae.
- Break open the nutmeg and check for worms.
- Pick and discard stones and debris from all the spices.
- Sun dry them in hot sun for a day or dry roast them one after the other without burning till you get a nice aroma.
- Transfer to a wide plate and cool thoroughly.
- Combine all the ingredients and dry roast them lightly on a griddle (tava).
- Let them cool slightly then blend them in a mixer to a fine powder.
- Cool completely, then store in an air-tight container for up to 2 months
The color of the garam masala may differ depending on the kind and quality of spices Black cardamoms give a very pungent flavor and taste, if you are not used to the strong flavor it can be reduced to 2.