garam masala recipe, how to make garam masala powder recipe

garam masala powder recipe made easy with step by step photos – one of the essential indian spice mix used in north indian recipes.

garam masala powder recipe

 

garam masala powder recipe - aromatic, strong and a really good recipe of garam masala.

author: dassana

recipe type: condiment

cuisine: north indian

serves: 190 grams

ingredients (measuring cup used, 1 cup = 250 ml)

• ½ cup cumin seeds/jeera, 63 grams
• ¼ cup coriander seeds/sabut dhania, 18 grams
• ¼ cup fennel seeds/saunf, 24 grams
• 2 tablespoon caraway seeds/shah jeera, 9 grams
• 2 tablespoon mace/javitri, 8 grams
• 10 cinnamon sticks/dalchini, each of about 2 to 3 inches, 7 grams
• 2 tablespoon cloves/lavang, 12 grams
• 20 green cardamoms/choti elaichi, 4 grams
• 6 black cardamoms/badi elaichi, 4 grams
• 1 nutmeg/jaiphal
• 10 tej patta, 2 grams
• 2 tablespoon dry ginger powder/saunth
• 2 tablespoon black pepper/sabut kali mirch, 20 grams
• 3 tablespoon rose petals, optional

how to make the recipe:

1. first take the whole spices one by one. then check for stones, chaff or any hidden mold in them.
2. discard the stones, chaff or husks. if there are any insects or mold or fungi, then discard the spices. don't use them.
3. add the whole spices in a plate or tray. keep the plate in the sun for 2 to 3 days.
4. while being sun dried, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. during the day, i would keep the spices out. during night, i would keep the plate inside with a loose lid covering it.
5. after getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
6. before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. keep aside.
7. now add all the whole spices in the dry grinder jar. break the cinnamon, tej patta and then add. you can also use a coffee grinder. add according to the capacity of the jar.
8. then add the coarsely crushed nutmeg powder.
9. next add 2 tablespoons ginger powder.
10. grind to a smooth powder. tiny grits of the spices are fine in the masala. you can grind in 1 or 2 batches.
11. if using dried rose petals, then add them at this step. if you don't have rose petals then skip adding them. again grind.
12. if you want, you can seive the garam masala powder and grind the tiny bits left on the seive.
13. let the powder cool down. you can spread it in a plate or allow it to cool in the grinder jar itself. then spoon the powder in a clean glass jar.
14. cover tightly and keep in a cool dry place. you can also keep the garam masala powder in the fridge or freezer. this recipe yields about 190 grams of garam masala.