wellhealthorganic.com Garam Masala: Crafting your own garam masala at home results in a fragrant, intense, and flavorful spice blend, essential for seasoning and enhancing Indian cuisine. Here’s a careful recipe to create this aromatic mixture:
Garam Masala
Preparation Time: 15 minutes
Total Time: 15 minutes
Cuisine: Indian, North Indian
Course: Condiment
Diet: Gluten Free, Vegan
Difficulty Level: Easy
Ingredients:
- ½ cup cumin seeds (about 63 grams)
- ¼ cup coriander seeds (dhania) (about 18 grams)
- ¼ cup fennel seeds (saunf) (about 24 grams)
- 2 tablespoons caraway seeds (shahi jeera) (about 9 grams)
- 2 tablespoons mace (javitri) (about 8 grams)
- 10 cinnamon sticks (dalchini), each about 2 to 3 inches (about 7 grams)
- 2 tablespoons cloves (lavang) (about 12 grams)
- 20 green cardamoms (about 4 grams)
- 6 black cardamoms (about 4 grams)
- 1 nutmeg (jaiphal)
- 10 tej patta (Indian bay leaf) (about 2 grams)
- 2 tablespoons dry ginger powder (ground ginger) (saunth), optional
- 2 tablespoons black pepper (about 20 grams)
- 3 tablespoons dried rose petals, optional
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Instructions:
- Begin by inspecting each whole spice for any impurities such as stones, chaff, or mold. Discard any contaminated spices.
- Place the whole spices on a plate or tray and sun-dry them for 2 to 3 days. Alternatively, lightly roast the spices in a frying pan, except for dry ginger powder and rose petals.
- While sun-drying, cover the spices with a wire-meshed lid or a muslin cloth to prevent dust from settling on them. Bring the plate indoors at night.
- Once dried, the spices should be free from moisture and slightly crisp.
- Coarsely crush the nutmeg using a mortar and pestle.
- Transfer all the whole spices to a dry grinder or coffee grinder. Break the cinnamon and tej patta before adding. Add ginger powder, excluding it if you plan to roast the spices.
- Grind the spices into a smooth powder, working in 1 or 2 batches. If using rose petals, add them during grinding.
- Optionally, sift the powder to remove any coarse bits.
- Allow the powder to cool before transferring it to a clean glass jar. Seal tightly and store in a cool, dry place, or in the fridge/freezer. This recipe yields approximately 190 grams of garam masala.
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Notes:
- The provided nutritional information is for 1 teaspoon of Garam Masala.