Have a delicious recipe that named as garam masala spice? You can make your own garam masala at you home with this recipe!
Garam Masala is added to Indian food to enhance the aroma and taste of food. Garam masala powder is prepared by grinding some special dried, standing spices. Garam masala is usually added near the end of cooking so that it not only seasons the dish but adds to the aroma. This spice contains many aromatic spices that make any dish fragrant. These spices should be stored in air-tight containers to keep their aroma intact. There is no single recipe to make it because every Indian prepares this spice differently according to their taste and choice, some like it hot, strong and spicy, while some like it in simple and best for everyday cooking and suitable for all including kids. Home-made garam masala spice is better than the masala bought from the market. Most working woman preferred the ready made, packed garam masala, but this is simple garam masala recipe take 10 minutes to prepare apart from the sun drying and roasting.
Garam Masala originates in North India, where there are more colder seasons. So this warming spice blend helps and is definitely used much more in the colder days.
In Ayurvedic medicine, it is believed that the spices in garam masala warm the body. This means they help to improve metabolism. Other healing benefits of Garam Masala are helping with digestion, reduces inflammation and boosting the immune system.
In Northern Indian cuisine, garam masala is typically in powder form, while in the southern part of the country, garam masala is often formed into a paste with coconut milk, vinegar, or water.
According to your taste and preference, you can increase or decrease the content, quantity and number of spices mentioned below. I would highly recommend making your own garam masala spice at home. I am sharing a recipe that makes about 200 gms. garam masala.
Here’s how to make garam masala at home
Do try
Homemade Garam Masala
Print RecipeIngredients
- ½ cup cumin seeds (jeera)
- ¼ cup coriander seeds (sabut dhaniya)
- ¼ cup fennel seeds (saunf)
- 2 tablespoons caraway seeds or royal cumin (shahi jeera)
- 2 tablespoons mace (javitri)
- 10 cinnamon sticks (dalchini) each of about 2 to 3 inches
- 2 tablespoons cloves (laung)
- 20 green cardamoms (choti elaichi)
- 6 black cardamoms (badi elaichi)
- 1 nutmeg (jaiphal)
- 10 bay leaf (tej patta)
- 2 tablespoons black pepper (sabut kali mirch)
Instructions
- First of all clean the spices one by one or check once if there are any stones or husks etc. in them. If there are any insects or molds or fungi, discard that spice. Do not use it.
- Now pour all the whole spices in a tray. Show them sunlight for 2 to 3 days.
- Cover with any muslin handkerchief, so that the spices do not get dusty when they are drying out of the sun. During the night, they should be kept inside.
- After drying in the sun, there is no moisture in the spices and they also become slightly crunchy.
- First, crush the nutmeg in a mortar pestle and set aside.
- Now pour all the whole spices into the dry mixer grinder jar. Add spices according to the capacity of the jar
- Then add crushed nutmeg powder.
- Next add 2 tbsp ginger powder.
- Grind the spices finely so that all the spices are ground well and no small pieces remain. You can also grind them in 1 or 2 times.
- Put the powder in a sieve to check them and if the pieces are left, grind them again.
- After cooling the powder, pour them into a clean glass jar with the help of a spoon.
- Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe makes about 200 grams of garam masala powder.
- Your homemade garam masala powder is ready.
