How to make Garam Masala | Indian spice mix

    How to make Garam Masala | Indian spice mix

    Garam masala has been an inseparable part of Indian cuisine since a long time. Homemade Garam masala adds the best ever flavors to every dish you make. Homemade Garam masala is not only pure but hygienic too.  Every north indian dish has a bit of Garam masala.

    Here is an easy recipe with  step by step pictures to prepare Garam masala at home rather than buying it from market. Add this spicy and lip-smacking garam masala in any sabzi or any dish. Store the garam masala in an airtight container and use it for a long time.

    Directions

    Getting ready:

    Coarsely crush the nutmeg in a stone grinder.

    Making:

    Heat a pan and put brown cardamom, cumin seeds, cinnamon stick, black peppercorns, cloves and bay leaves in it and dry roast the spices for 2 to 3 minutes by stirring constantly. Instead of roasting the spices you can dry them for a whole day under sunlight.

    Indian spice mix

    3 minutes later, turn off the flame and transfer the spices to a plate so that they cool down quickly.

    Indian spice mix

    Add the mace and nutmeg in the roasted spices.

    Indian spice mix

    Once the spices cools down, transfer them in a mixer jar and grind them into fine powder. Strain the garam masala through a sieve on the plate.

    Indian spice mix

    Keep the granules left on the sieve in a bowl. The strained powder on the plate is garam masala. Garam masala is ready.

    Indian spice mixServing:

    Add this spicy and lip-smacking garam masala in any sabzi or any dish. Store the garam masala in an airtight container and use it for about 6 months. You can use the granules of garam masala left on sieve in making chutney or something else.

    • This much is enough for 100 grams masala
    How to make Garam Masala | Indian spice mix
    Author: 
    Recipe type: Miscellaneous
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
     
    Ingredients
    • Black peppercorns – 25 grams (4 tbsp)
    • Brown cardamom – 25 grams (4 tbsp)
    • Cumin seeds – 20 grams (3 tbsp)
    • Cinnamon stick – 10 grams or 8 to 10 pieces (1 inch long)
    • Bay leaves – 3 to 4
    • Nutmeg – 2
    • Mace – 10 grams (2 tbsp)
    • Cloves – 10 grams (2 tbsp)
    Instructions
    1. Coarsely crush the nutmeg in a stone grinder.
    2. Heat a pan and put brown cardamom, cumin seeds, cinnamon stick, black peppercorns, cloves and bay leaves in it and dry roast the spices for 2 to 3 minutes by stirring constantly. Instead of roasting the spices you can dry them for a whole day under sunlight.
    3. minutes later, turn off the flame and transfer the spices to a plate so that they cool down quickly.
    4. Add the mace and nutmeg in the roasted spices.
    5. Once the spices cools down, transfer them in a mixer jar and grind them into fine powder. Strain the garam masala through a sieve on the plate.
    6. Keep the granules left on the sieve in a bowl. The strained powder on the plate is garam masala. Garam masala is ready.
    7. Add this spicy and lip-smacking garam masala in any sabzi or any dish. Store the garam masala in an airtight container and use it for about 6 months. You can use the granules of garam masala left on sieve in making chutney or something else.

     

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