Garam masala is a blend of ground spices common in North Indian and other South Asian cuisines. It is a very delicate masala, which should not be cooked after mixing.
|Preparation Time:||1 hour|
|Jeera (cumin) seeds||50 gm|
|Kali mirch (black pepper corns)||50 gm|
|Badi elaichi (big cardamom)||25 gm|
|Dalchini (cinnamon sticks)||10 gm|
|Saunth (dried ginger) powder||50 gm|
|Long (cloves)||25 gm|
|Tejpatta (dry bay leaves)||10 gm|
|Javitri (mace)||5 gm|
- Spread everything in a large baking tray and leave it at 200 degree F for an hour for it to dry out completely.
- Let it cool.
- Grind small batches in a coffee grinder first and then grind it in a mixer to a fine powder.
- Store in an air-tight container. This will last you a few months depending on how much cooking you do.
- If you are new to cooking, I’ll strongly recommend that you buy ready made garam masala from Indian grocery stores. It’s too much of a hassle for a newbie.
- If you have been cooking for some time, I’ll strongly recommend that you make your own garam masala because ready made garam masala does not do justice to your cooking.
- Store your masala in an airtight container, taking out only a few spoons in masaldani. That way it stays fragrant longer.