Homemade Garam Masala Recipe
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. Garam masala is used in all kinds of savory preparation. It is generally added to the dish at the end of cooking to retain the aroma of the spices.
Cook Time 10 minutes mins
Total Time 10 minutes mins
Cuisine Indian, North Indian
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
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.
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.
Keyword garam masala, garam masala powder, spice blend