Garam masala is available as a commercially-prepared mixture. But they do not keep as well, and can easily lose their aroma and flavor due to the use of cheaper spices. Homemade garam masala is fresh and full of the aromatic spice blend to provide a much more fragrant and pungent flavor. Homemade garam masala can be stored in an airtight jar and can be used for a few months. Let us start preparing this legendary cuisine of Persia.
Course Herbs & Spices
Prep Time 5hours
Cook Time 30minutes
Total Time 5hours30minutes
Author Punam Paul
Garam Masala Ingredients
1/2cupcoriander seeds (साबुत धनिया)
1/4cupcumin seeds (जीरा)
1tablespoonfennel seeds (सौंफ)
2tablespoongreen cardamom (छोटी इलायची)
2 to 4piecesblack cardamom (बड़ी इलायची)
1tablespoonpeppercorns (काली मिर्च के दाने)
6 to 8pieces ofcinnamon stick (दालचीनी)of approx 2-inch size
4piecesIndian bay leaf (तेज पत्ता)
1piecenutmeg (जायफल)- small size
1piecestar anise (चक्र फूल)
Preparation for Garam Masala:
Clean the bay leaves and cinnamon sticks with a dry or damp cloth to remove dirt.
Shell the cardamoms. Break open the nutmeg and check worms.
Pick and remove debris from all the spices.
Spread the spices flatly on a big and wide plate and dry them for 4-5 hours under the hot sun.
Or heat griddle or Tava over a low flame, when it is sufficiently hot add Peppercorns, black cardamom, Cinnamon stick, green cardamom, bay leaves, Nutmeg, star anise, mace, and cloves. Fry them tossing it three to four times until nice aroma releases. Transfer the mixture from griddle to plate.
Now add coriander seeds to the preheated griddle and toss until they also start releasing the aroma. Transfer this too from griddle to plate.
Mix and spread the spices flatly on a big and wide plate to cool down.
How to make Garam Masala
After cooling the spices sufficiently. Add all the spices to a mixer or spice blender jar and grind to a fine powder.
Sieve the mixture for coarse spices and grind the coarse spices again for a smooth fine powdered garam masala.
Store the garam masala in a sun-dried, airtight jar.
Since with time, the flavors become dull, so try to make it in small quantities, if you want to enjoy the fresh aroma of this spice blend in your everyday cooking.
Garam Masala Recipe by Punam Paul from https://punampaul.com/garam-masala-recipe/