How to make Garam Masala at home | Learn to make Garam Masala with Video recipe
Garam masala is a blend of ground spices, originating from the Indian subcontinent, common in cuisines from the Indian subcontinent, Mauritius and South Africa. It is used alone or with other seasonings.
Garam Masala is used to give extra flavour and taste to the food. How much Garam Masala to use in food in totally depends of choice as some likes it strong and some likes it mild. Here , we will see the moderate strong Garam Masala which can be used in your day to day cooking . This masala is a balanced Masala , which won’t leave any burning sensation / Acidity or dehydration in body.
Generally , in day to day life , most of us prefer ready-made Garam Masala . We never know the quality level and hygiene level in ready-made powders , though purchase from the best brand.
Actually Even I was using the ready-made only for so many years. Then , tried once at home and Bingo.
This Homemade Garam Masala is very flavourful and adds awesome taste and aroma in food. One can use this Garam Masala in regular good , almost all North Indian Dishes and even in Non Veg dishes.
Checkout the VIDEO RECIPE for Garam Masala here
Let’s see the detailed recipe….
IMPORTANT NOTES ::
- Always , clean / scan all the spices before use. Specially inner curves of cinnamon and Nutmug .. Never skip it.
- One can Sun dry all spices or can roast on slow flame as we did in recipe ..
- In Garam Masala , we add many spices, each gives unique aroma and flavour. So try to include all the spices.
- Final colour of the Garam Masala depends of the spices you use.
- Store in an air tight container or glass jar for best results.
- 1/2 cup Coriander Seeds
- 2 tbsp Green Cardamom
- 2 tbsp Cloves
- 1 tbsp Black Pepper
- Half piece of Mace / Javitri
- 4 to 5 Black Cardamom
- 2 tbsp Cumin Seeds
- 3 tbsp Fennel Seeds
- 3 to 4 Bay leaves
- 1 small Nutmug
- 8 to 10 small Cinnamon Sticks
- 1 Star Anise
- 4 to 5 dry Kashmiri Red chili
First and very important step here is clean all the spices. Break open the Nutmug and Cinnamon to check for dirt or worms..
Roast all the spices on very slow flame till it get fragrant. Make sure spices should not get burnt.. If you are lucky to have a good space for lovely direct sun light , you can also sun dry the spices..
Allow it to cool down little.. Later , grind into very smooth powder. Sieve and grind the coarse spices again. Repeat the process ..
Store in an air tight and fully dry jar… One can store this Garam Masala for months ..
Checkout the amazing entries by blogger friends for the same theme..
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