Homemade garam masala powder recipe

HOMEMADE GARAM MASALA POWDER

BY DISHA LAHORI

Garam masala is a blend of ground spices, originating from India, common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Afghan cuisines. It is used alone or with other seasonings.

The composition of garam masala differs regionally, with many recipes across the our country ,  according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.

The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.

INGREDIENTS [ GIVES 100 GRMS GARAM MASALA POWDER ]

• 25 grms bay leaves
• 10 gms cloves
• 10 gms green cardamom
• 5 gms black pepper
• 10 gms black cardamom
• 10 gms jeera
• 10 gms cinnamon
• 10 gms star anise
• 5 gms rampatri
• 5 gms jaavitri
• 1 pc nutmeg

CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/Yn9Myln8YY8

METHOD

METHOD

Pound [ roughly crush ] the cinnamon sticks, both the elaichi, rampatri, nutmeg, jaavitri….

Break the bay leaves into small pieces so its easy to grind in the mixer……

Dry roast all the ingredients on low flame… Or microwave them until they are crisp…and aromatic .

Colour should not change  ,roast until all the spices turn aromatic without burning.

Allow to cool .

Transfer to the chutney  mixie jar .

Grind into fine powder..if it doesn’t turn into fine powder.

Sieve it well .

Garam masala is ready.

Store in an airtight container and use as required for curries.

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