Homemade Garam Masala – As the name suggests, it has a hot, earthy, woody fragrance and flavour blend of all the various masalas/spices available commonly in your house. It’s called “hot” because its ingredients make the body warm. In Indian cuisine, you need to put this Masala in every dish for better taste and aroma. It makes the food perfect.
It’s mainly a combination of spices ground spices, roasted or raw, which is used in south Asian cooking. There is no specific recipe for Garam Masala as it can be different per region. In south India, they use Rai seeds and Dried Curry Patta powder in preparation for Masala. But in North India, no such activity is conducted. In North India, Garam Masala is simply a blend of spices crushed into powder form.
This Masala is used to enhance the taste of lentils, gravy dishes and dry vegetables like North Indian Favourite “Aloo Gobhi, Matar Paneer, Jeera Aloo and many more. People often get confuse garam masala with Tandoori Masala. But they are completely different.
Click on Tandoori Masala to get its recipe, meanwhile here let’s discuss the recipe of Homemade Garam Masala.
Ingredients
Best Garam Masala Required –
- Cardamom pods – 10-15
- Cloves – Grated – 10-15
- Black Cardamom Pods – 8-10
- 1/2 Nutmeg – crushed
- 2 Tbsp Black pepper
- 3-4 Bay leaves
- 1 cup cumin seeds
- 5-6 Cinnamon sticks
- 1/2 cup Coriander seeds
- 3 Star Anise
- 1/4 cup Fennel seeds
Roast all the ingredients except NUTMEG (jayphal). You don’t need to add any oil or butter for roasting. You can use a non-stick pan and dry roast all the ingredients except NUTMEG.
Roast them for 4-5 minutes on medium to low flame. After roasting them, cool them down and grind them in the mixer. Then, at last, add grated nutmeg powder.
Your homemade GARAM MASALA is Ready
Store it in an airtight container and a cool place without any moisture. Your freshly prepared Masala has a shelf life of 6-8 Months.
