Best Homemade Garam Masala Recipe
Best Homemade Garam Masala Recipe
Ingredients
1 cup coriander seeds
½ cup cumin seeds
2 tablespoons green cardamom
8 black cardamom
2 tablespoons black peppercorns
2 tablespoons cloves
4 dry red chillies
3 bay leaves
2 large cinnamon sticks
2 star anise
1 nutmeg
1 inch pieces dry ginger
4 mace
1 tablespoon fennel seeds
Steps In Making
Place a pan over medium flame and dry roast coriander seeds for 2-3 minutes or until aromatic. Transfer them in a plate.
Similarly dry roast cumin seeds for couple of minutes, till they turn aromatic. They will also become slightly dark in colour. Remove them in a plate.
Now add green and black cardamom and dry roast for couple of minutes and then transfer them into a plate.
Add cloves and black peppercorns and dry roast them for a couple of minutes.
Now dry roast the dried red chillies and bay leaves for a minute and transfer them in a plate.
Now add cinnamon stick, star anise, nutmeg, dry ginger and mace and dry roast for a minute and then transfer it in a plate
Lastly add fennel seeds and dry roast for a minute.
Let all the spices cool down for 10 minutes.
Add them in a mixer grinder and grind for 2-3 minutes until it forms into a fine garam masala powder. Keep scraping the sides in between with a spoon for even grinding.
Let the garam masala cool down completely before storing. Can be stored for up to 4 months.
Ingredients
1 cup coriander seeds
½ cup cumin seeds
2 tablespoons green cardamom
8 black cardamom
2 tablespoons black peppercorns
2 tablespoons cloves
4 dry red chillies
3 bay leaves
2 large cinnamon sticks
2 star anise
1 nutmeg
1 inch pieces dry ginger
4 mace
1 tablespoon fennel seeds
Steps In Making
Place a pan over medium flame and dry roast coriander seeds for 2-3 minutes or until aromatic. Transfer them in a plate.
Similarly dry roast cumin seeds for couple of minutes, till they turn aromatic. They will also become slightly dark in colour. Remove them in a plate.
Now add green and black cardamom and dry roast for couple of minutes and then transfer them into a plate.
Add cloves and black peppercorns and dry roast them for a couple of minutes.
Now dry roast the dried red chillies and bay leaves for a minute and transfer them in a plate.
Now add cinnamon stick, star anise, nutmeg, dry ginger and mace and dry roast for a minute and then transfer it in a plate
Lastly add fennel seeds and dry roast for a minute.
Let all the spices cool down for 10 minutes.
Add them in a mixer grinder and grind for 2-3 minutes until it forms into a fine garam masala powder. Keep scraping the sides in between with a spoon for even grinding.
Let the garam masala cool down completely before storing. Can be stored for up to 4 months.
