Garam Masala Recipe
Garam masala is a popular spice blend used in Indian cuisine to add warmth, depth, and complexity to various dishes. It typically consists of a combination of whole spices that are roasted and ground together. Here's a basic recipe for garam masala:
Ingredients
- 50 gm of Coriander seeds (Dhaniya)
- 50 gm of Cumin seeds ( Jeera)
- 15 gm of Caraway Seeds (Shahi jeera)
- 30 gm of Green cardamom (Elaichi)
- 15 gm of Cinnamon (Dalchini)
- 25 gm of black pepper (Kalimirch)
- 15 gm of Cloves (laung)
- 10-12 bay leaves (tej patta)
- 7-8 dry red chilli (Lal mirch)
- 8 Black cardamom (Badi Elaichi)
- 5 gm of Mac ( Javitri)
- 5 gm of Star anise (chakra phool)
- 2 nutmeg (jaiphal)
Instructions:
- Heat a pan over medium heat.
- Add all the whole spices (except nutmeg) to the skillet and toast them for a few minutes until fragrant. Stir continuously to prevent burning.
- Once the spices are toasted, remove them from the heat and let them cool down.
- Once cooled, transfer the spices to a grinder jar.
- Grind the spices until you achieve a fine powder. If using a mortar and pestle, grind in small batches to ensure even grinding.
- Add the ground nutmeg to the spice mixture and mix well.
- Store the garam masala in an airtight container in a cool, dry place away from direct sunlight.
Note: Garam masala is best used within a few months to retain its flavour and potency. After that, you may need to prepare a fresh batch. Please keep in mind that this is a basic recipe, and garam masala can have many variations based on regional preferences and personal taste. You can adjust the proportions and ingredients to suit your own preferences. Enjoy experimenting with different spices to create your own unique blend!