16 Oct 2017

Home made Garam Masala Powder

I make almost all my masalas at home and garam masala was one of the few that I used to buy from the store. So for a very long time I was looking at many combinations to arrive at the right flavor. Finally I have arrived at this combination. This has worked for me, I like the flavor and taste of this masala. It is not over powering, it is subtle yet flavorful. Adding a little to my curries, takes it to a whole new level.

Garam Masala Powder

Preparation time 15 mins | Cooking time 3 mins | Makes about 1.5 cups (155 gms)

  • Cumin seeds - 1/3 cup
  • Coriander seeds - 1/4 cup
  • Fennel seeds - 1/3 cup
  • Black pepper - 2 tbsp
  • Shah jeera - 2 tbsp
  • Cinnamon - 11 gms
  • Cloves - 2 tbsp
  • Green cardamom - 10
  • Nutmeg - 1 tsp
  • Bay leaf - 10
  • Star anise - 2
  • Black stone flower (kalpasi) - 1 or 2
Garam masala powder

Some other masala recipes
Garam Masala Powder

1. Measure the ingredients and dry fry them lightly. I sauteed cumin seeds, coriander seeds, fennel seeds and shah jeera together. 

2. Fry for about 3 minutes and set aside to cool.
3. Then fry the cinnamon, cloves, black pepper, cardamom, nutmeg, bay leaf, star anise and black stone flower. 

4. Again fry for 3 minutes and allow to cool.
5. Once cooled, add all the ingredients to a blender and blend till it's a fine powder.

6. Spread the powder in a plate to cool down.
7. Once cool, store in an air tight container.

Garam Masala Powder

1. Do not fry the ingredients too long. Only fry for 3 minutes.
2. Do not store the powder immediately after grinding. Spread it to cool and then store.

Until next time,
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