A Garam Masala is a mixture of spices that is widely used to make different kind of recipes in North and South India. Each and every state (or person) uses different types of spices to make Garam Masala. Let’s check out in this post how to make garam masala powder at your home?
For making garam masala powder we need following ingredients:
1) 1 Tablespoon of Jeera (Cumin Seeds):
2) 4″ Dalchini (Cinnamon):
3) 15 to 20 Black Peppercorns (Kali or Gol Mirch):
4) 2 Black Cardamom (Badi Elaichi):
5) 5 Green Cardamom (Elaichi):
6) 10 to 15 Laung (Cloves):
7) 1 Mace (Javitri):
8) Small piece of Jaiphal (Nutmeg):
9) 2 Tablespoon of Coriander Seeds (Dhaniya):
10) Small Piece of Star Anise (Chakri Phool):
11) One and a half tablespoon of Saunf (Fennel Seeds):
12) 1 Tablespoon of Poppy Seeds (Khus Khus):
13) One and a half tablespoon of Kasuri Methi (Fenugreek Leaves):
14) 2 to 3 Red Chillies (Lal Mirch):
Roast all the above in a pan without oil and at low heat for about one and a half minute. Once roasted, grind them all to make a fine powder.
Important Note: Always keep the homemade garam masala in an air tight container. Moisture or water will ruin the mixture.
- 10 to 15 Cloves aka Laung
- 4" Cinnamon aka Dalchini
- 1 tablespoon of cumin seeds aka Jeera
- 1½ tablespoon of Fennel Seeds aka Saunf
- 5 Green Cardamom aka Elaichi
- 2 Black Cardamom aka Badi Elaichi
- 2 tablespoon of Coriander Seeds aka Dhaniya
- 1 tablespoon of Poppy Seeds aka Khus Khus
- 15 to 20 Black Peppercorn aka Kali Mirch
- 1 Small Nutmeg aka Jaiphal
- 1 Full Mace aka Javitri
- 1½ Tablespoon of Fenugreek Leaves aka Kasuri Methi
- 3 Red Chillies aka Lal Mirch
- 1 Small Star Anise aka Chakri Phool
- Roast all the ingredients in a pan (without oil and at low heat) for 90 seconds.
- Grind them into a fine powder.