Today, I am sharing my homemade Garam Masala powder recipe. Homemade powders are absolute winners, unique to every home, totally economical and fresh tasting.
Garam masala powder is the magic ingredient that gives a special flavour to Indian Curries, Kormas and Sabzis.
As I laid out the spices, my younger one exclaimed “Maa, I have never ever seen you make the spices look so fancy!”
Since the blogging bug has bitten me, I am into experimenting with crockery, props, angles, editing etc. doing the best, to display, my food in all its glory!
Prep time: 5 mins; Cooking time: 5 mins
- Black pepper / kali mirch – 8
- Cloves / laung- 4
- Cumin seeds / jeera – 1/2 tsp
- Cinnamon / dal chini- 1 inch long
- Bay Leaf / tej patta – 2
- Big Cardamoms / badi elachi – 2
1. Dry roast all the ingredients, except the cardamoms, till you get a good aroma.
2. Once cooled, dry grind the spices along with the peeled cardamoms in a mortar and pestle, a coffee grinder or a dry grinder.
3. Store in an air tight container.
1. Make sure not to over roast the ingredients. If in doubt, each ingredient can be dry roasted separately.
2. Optional additions (if you would like to add an extra punch) to this version of Garam Masala are Nutmeg / jaiphal – 1/4 tsp and Mace / javitri – 1/2 tsp.
3. If you want to increase the quantity and store the garam masala for a longer period, then increase the measurements proportionately. For example, if you want thrice this quantity, then you need to multiply the measurements by 3.