Home-made Garam Masala

Today I am going to share the recipe of one such thing which is the need of nearly every Indian household. It takes the food to another level with its miniscule presence in it. It gives that Indian flavor to any food it goes into.
Basically it adds soul to a lifeless dish. A tiny bit of it is not only healthy and healing for the body but also for the senses involved while having food. Yes you are right, it is the “Garam Masala” . You will find it in most of my Indian recipes.
After getting bored of trying out different market brands for Garam Masala, I decided to make my own from the scratch. The store ones always failed to impress me, since their aroma would last only a few days and taste would last only until served. But this one, even after consuming for one whole month is intact with its aroma and flavor and gives every dish a new avataar. So I am here to share this recipe with you which is adapted from my home.
P.S.: I know that the spices used in making this varies from home to home, but this would give you a north-Indian flavor in full zest.

INGREDIENTS:

  1. ½ cup coriander seeds – roasted separately on medium
  2. ¼ cup cumin seeds – roasted separately till fragrant on medium
  3. 2 tablespoon cloves
  4. 5 tablespoon peppercorns
  5. 10 bay leaves
  6. 10 Cinnamon sticks – 2.5 to 3 inches long
  7. 2 star anise (chakra ful )
  8. 1 javitri (nutmeg’s flower) – roasted
  9. Green cardamom – 2 tablespoon roasted separately
  10. 10 Black cardamom – unroasted
  11. 1 inch long dry ginger – 1 piece – unroasted

Method:

| Preparation time : 15 mins | Makes 150 gm masala |

  1. Take a non-stick wok (kadhai) or a pan. Add coriander seeds and roast them on medium heat till fragrant for 2 mins. Take them out in a plate and let them cool.
  2. Similarly roast the cumin seeds on medium heat till fragrant.
  3. Also roast green cardamom and 2 to 3 javitri  separately on medium heat till fragrant and take them out in a plate likewise.
  4. Roast rest of the spices like cloves, peppercorns, bay leaves, cinnamon sticks, star anise etc in the wok and take them out once they are fragrant (on medium heat) .
  5. Grind all the roasted and unroasted spices in a dry mixer jar. In between stop and pulse the mixer to avoid over-heating of the jar. Make a fine powder.

Yess!! Your aromatic Garam masala is ready for use. You can store it in an air-tight container or a glass jar. Its freshness and zing is unmatched compared to the store bought ones. So in this lockdown phase when you are unable to refill your groceries , make this Garam masala and enjoy its ever-lasting aroma.

Hope you find it useful ! Till then keep cooking and sharing…

🙂

Print Recipe
Home-made Garam Masala

Today I am going to share the recipe of one such thing which is the need of nearly every Indian household. It takes the food to another level with its miniscule presence in it. It gives that Indian flavor to any food it goes into. Basically it adds soul to a lifeless dish. A tiny bit of it is not only healthy and healing for the body but also for the senses involved while having food. Yes you are right, it is the "Garam Masala" . You will find it in most of my Indian recipes. After getting bored of trying out different market brands for Garam Masala, I decided to make my own from the scratch. The store ones always failed to impress me, since their aroma would last only a few days and taste would last only until served. But this one, even after consuming for one whole month is intact with its aroma and flavor and gives every dish a new avataar. So I am here to share this recipe with you which is adapted from my home. P.S.: I know that the spices used in making this varies from home to home, but this would give you a north-Indian flavor in full zest.

Servings
Ingredients
Servings
Ingredients
Instructions
  1. Take a non-stick wok (kadhai) or a pan. Add coriander seeds and roast them on medium heat till fragrant for 2 mins. Take them out in a plate and let them cool.
  2. Similarly roast the cumin seeds on medium heat till fragrant.
  3. Also roast green cardamom and 2 to 3 javitri  separately on medium heat till fragrant and take them out in a plate likewise.
  4. Roast rest of the spices like cloves, peppercorns, bay leaves, cinnamon sticks, star anise etc in the wok and take them out once they are fragrant (on medium heat) .
  5. Grind all the roasted and unroasted spices in a dry mixer jar. In between stop and pulse the mixer to avoid over-heating of the jar. Make a fine powder. 
Recipe Notes

Yess!! Your aromatic Garam masala is ready for use. You can store it in an air-tight container or a glass jar. Its freshness and zing is unmatched compared to the store bought ones. So in this lockdown phase when you are unable to refill your groceries , make this Garam masala and enjoy its ever-lasting aroma. 

 

Hope you find it useful ! Till then keep cooking and sharing...

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