GARAM MASALA
Garam masala is a blend of ground spices, originated from India. Even though, it was originated from India, it is commonly used all over the world. It is used as a seasoning, and is also popular in other cuisines.
The garam masala recipe has so many variations. The commonly used ingredients are cinnamon, cardamom, cloves, bay leaf, star anise and cumin seeds. The amount of ingredients added differs, and also few other ingredients are added to it, depending on the preference.
ABOUT THE RECIPE:
The garam masala recipe, that I have included in this blog, is what, I have been making in my home for years. This is the garam masala that I use in all my recipes. It is so flavourful, and can be stored in an airtight container, at room temperature, for more than 6 months.
INGREDIENTS FOR GARAM MASALA:
- CORIANDER SEEDS – 2 TBSP
- CUMIN SEEDS – 2 TBSP
- FENNEL SEEDS – 1 TBSP
- PEPPERCORNS – 2 TBSP
- BAY LEAF – 4 NOS
- CINNAMON STICK – 2 INCH
- CARDAMOM – 1 TBSP
- CLOVES – 1 TBSP
- STAR ANISE – 2 NOS
- JAVITRI – 1 NO.
- STONE FLOWER – 1 TBSP
- BLACK CARDAMOM – 4 NOS
- SHAHJEERA – 1 TBSP
- NUTMEG – 1 NO.
*Break the nutmeg into pieces.
HOW TO MAKE GARAM MASALA:
- Heat a pan, and add all the ingredients to it.
- On a medium-low flame, roast all the ingredients for 2 minutes. It doesn’t have to be roasted completely. The ingredients have to be warm to touch, and not too hot.
- Transfer all the ingredients to a plate, and let it cool down completely.
- Once it is cooled down completely, transfer it to a clean and dry blender, and grind them into a fine powder.
FLAVOURFUL GARAM MASALA IS READY.
YOU CAN ADD IT AS A SEASONING TO BIRYANIS, CURRIES OR ANY OTHER DISHES.
NOTE:
Grind the masala, only when all the ingredients are completely cooled down. If you grind it, while it is still warm, it releases moisture while grinding, which will decrease the shelf life of the garam masala.