Saturday, 29 October 2011

Garam Masala Recipe

garam masala

There is nothing like homemade garam masala. Here I have given a very simple recipe of how to make garam masala at home. 'Garam' means hot and 'masala' means spice mixture. Unlike its name, garam masala powder is more aromatic than hot. It can be stored up to 3 months without losing its flavor and aroma. Garam masala should be stored in an airtight container in a cool, dry place and container should be tightly closed after use. Garam masala is added at the end of cooking process to retain its flavor and aroma. It's a versatile powder which can be used in a variety of dishes.
Recipe of garam masala powder
200 gms cumin seeds (jeera)
20 gms cinnamon (dalchini)
30 gms small cardamom (hari elaichi)
50 gms big cardamom (moti elaichi)
60 gms coriander seeds (sabut dhania)
30 gms dried ginger (sonth/sookhi adrak)
40 gms black peppercorn (kali mirch)
15 gms bay leaves (tej patta)
2 nutmegs (jaiphal)
20 gms mace (javitri)
whole spices for garam masala

1. Take a kadhai/wok or a pan and lightly dry roast all the ingredients above on a low heat. Roast for about 2-3 minutes.
2. Take out from the kadhai and let the spices cool down a bit.
3. Grind the spices in a dry grinder, a small amount at a time. Store the grinded garam masala powder in an airtight container.

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