Homemade Garam Masala
I believe perhaps this is what made their food so different and delicious, no matter how hard we try yet it's difficult to achieve that flavour. In the present times, most of us don't have much time to invest in an extensive cooking. Usually, we cut down our time by allowing us to have instant food items, which is, of course, great when we are in short of time. But trust me to give yourself some time and have few things like masalas, pickles, jams, purees etc prepare beforehand so that you can use it whenever you want, in hurry or not, it is going to make your dish more flavoursome, more fragrant in no extra effort and time. Let me provide you with the detailed garam masala powder preparation,
I accept your gratitude in advance 🙂
you are definitely going to thank me later.
- 200 gms Cumin seeds/ Jeera
- 25 gms Black Pepper/ Kali Mirch
- 10 gms Cinnamon / Dal Chini
- 100 gms Black Cardamom / Badi ilayachi
- 20 gms Green Cardamom / Choti ilayachi
- 10 gms Mace spice/ Javitri
- 2 gms Nutmeg/ jaifal
- 10 gms Cloves/ laung
- 30 gms Fennel seeds/ saunf
- 30 gms Corriander seeds/ dhaniya
- 10 gms Bay leaves/ tej patta
- 1 gm Staranis/ chakra phool
Dry roast all the spices seperatly on a low-medium flame in a frying pan.
Add all the dry roasted spices in a Grinder to make the fine powder.
Store in an airtight jar for longer shelf life (After cooking down completely)