Homemade Garam Masala – Indian spice mix
Homemade Garam Masala recipe is an important part of every Indian spice box. Garam masla is a fragrant Indian spice mix, The word ‘Garam’ means warm/hot.
Uses of Garam Masala
Garam masala is used in all kinds of savory preparation, especially in North Indian cuisine.
Garam masala is used along with other spice mixes as well as by itself in a dish. It is generally added to the dish at the end of cooking to retain the aroma of the spices.
It is mainly used in the North Indian cuisine. It is added to rice dishes, rotis such as palak paratha, methi paratha. It is a must for the curry dishes as well as savory snacks.
Making of Garam Masala Powder
Garam masala is made by roasting some specific whole spices on low flame, to just remove the moisture and to bring out their essential oils/flavours and then ground to powder form. You may grind it fine or coarse powder, as per your preference. I usually grind it fine.
Homemade Garam Masala Recipe
Ingredients
Ingredients For Garam Masala
- Dhania – Coriander seeds – 250 gms
- Jeera – Cumin seeds – 10 gms
- Kali mirch – Black pepper seeds – 10 gms
- Laung – Cloves – 10 gms
- Dalchini – Cinnamon – 10 gms
- Choti ilaychi – Green Cardamom – 10 gms
- Badi Ilaychi – Black cardamom – 2-3
- Saunf – Fennel seeds – 25 gms
- Khuskhus – Poppy seeds – 25 gms
- Jaiphal – Nutmeg – 10 gms
- Saunth – Dry ginger – 10 gms
- Tej patta – Bay leaf – 3-4
Instructions
- Roast all the ingredients separately using a few drops of oil.
- Cool completely.
- Grind to a fine powder. Sieve with a fine mesh if necessary.
- Store into an airtight container.
- You can use it for 6 months or more for making curries, snacks, rice, chaats etc.
Notes
- Roast ingredients on low flame.
- If possible, keep ingredients under hot sun. This can reduce the roasting time.
- Take care not to change color or burn while roasting.
- Store masala powder in an airtight bottle, preferably a glass bottle.
- Use dry spoon while taking out masala from the bottle. This will increase the shelf life on masala.
- Though you can store this masala for long time and use, making in small batches is better.
How to make Homemade Garam Masala
Ingredients For Garam Masala
- Dhania – Coriander seeds – 250 gms
- Jeera – Cumin seeds – 10 gms
- Kali mirch – Black pepper seeds – 10 gms
- Laung – Cloves – 10 gms
- Dalchini – Cinnamon – 10 gms
- Choti ilaychi – Green Cardamom – 10 gms
- Badi Ilaychi – Black cardamom – 2-3
- Saunf – Fennel seeds – 25 gms
- Khuskhus – Poppy seeds – 25 gms
- Jaiphal – Nutmeg – 10 gms
- Saunth – Dry ginger – 10 gms
- Tej patta – Bay leaf – 3-4
Preparing garam masala
- Roast all the ingredients separately using a few drops of oil.
- Cool completely.
- Grind to a fine powder. Sieve with a fine mesh if necessary.
Tips:
- Roast ingredients on low flame.
- If possible, keep ingredients under hot sun. This can reduce the roasting time.
- Take care not to change color or burn while roasting.
- Store masala powder in an airtight bottle, preferably a glass bottle.
- Use dry spoon while taking out masala from the bottle. This will increase the shelf life on masala.
- Though you can store this masala for long time and use, making in small batches is better.
You can use it for 6 months or more for making curries, snacks, rice, chaats etc.
Store into an airtight container.
Garam masala is also available easily in shops, supermarkets and online shops too. Everest, Mdh, Pushp, Tata Sampann, Catch etc.
You may visit Homemade sambar masala powder recipe page
Enjoy
