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Garam masala provides a unique flavour whe added to vegetables.
All the ingredients used to prepare Garam masala are advantageous to our body.
Home made Garam masala is far better then the one found at the market.
Ingredients required :
Black pepper - 25 grams/4 tbsp
Elaichi (cardamom) - 25 grams/4 tbsp
Jeera (cumin seeds) - 20 grams/ 3 tbsp
Cinnamon (dalchini) - 10 grams/ 8-10 pieces (1" inch long)
Bay leaves (tej patte) - 3 to 4
Nutmeg (jaiphal) - 2
Javitri (mace) - 10 grams/ 2 tbsp
Cloves - 10 grams/ 2 tbsp
We will gently roast the whole spices first then grind them.
We need to roast the spices just a little bit.
Put in elaichi, cinnamon, jeera, black pepper and cloves in a heated pan.
Also add the bay leaves.
All the ingredients add up to 100 grams of garam masala.
We don't have to roast for a long time
just for 2-3 minutes till spices are gently roasted.
If you keep all of the given ingredients in the sun for 1 whole day then there is no need to roast them.
2 minutes are over, turn off the gas.
Allow spices to cool down a little.
It's better to transfer the spices onto a plate else they will continue to roast due to the pan's heat.
We will grind these spices as they cool off.
Mix javitri (if measured in grams, we are using 5 grams of it) to the roasted
spices along with the 2 nutmegs (which have been broken into small pieces).
Mix all the ingredients thoroughly and grind them in a mixer.
The spices have been grinded; now let us filter the garam masala.
Garam masala has been filtered
the residue collected in the strainer can be grinded again but here the residue amount is too less.
Garam masala is ready, fill in an air-tight container to store for later use.
Garam masala stored in an air-tight container can be used for the next 6 months.
Try this recipe yourself and share your experiences with us.
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