Garam masala (mixture of spices)

• Frying time: 10 minutes.
• Grinding time: 5 minutes.
• Total time: 15 minutes.

The aroma and freshness of homemade Garam masala is in parallel, also purity and quality is ensured.You can store this in air tight container for 2-3 months; if you want to keep more months, then you store this in refrigerator. It can be used in aaloo dum, Mutton, chicken etc.

Ingredients:

•  Cumin seed: 4 tablespoon
• Black cardamom: 6 no.
• Green cardamom: 8 no.
• Cinnamon: 6” stick
• Star anise (Chkra Phool): 2 no.
• Clove: 7-8 no.
• Nut Meg: 1 no.
• Black pepper: 2 tablespoon
• Bay leaf: 6-8 no.
• Mace (Javitri): 1 teaspoon (2-3 flowers)
• Black cumin:  1 tablespoon

Preparation:

1. Take a fry pan, dry roast cinnamon, clove, green cardamom and mace on medium low flame. Keep aside.
2. Roast cumin, black cumin and black pepper too on medium low flame. Keep aside.
3. Roast black cardamom, star anise, bay leaf and nut Meg keep aside.
4. Let all ingredients cool to room temperature.

Method:

1. Put all ingredients into grinding jar.
2. Grind all ingredients on full speed till get fine powder.
3. Sieve this; again grind the residue till fine powder.
4. Your Garam masala powder is ready.

   

   

   

   

   

   

   

   

   

   

   

   

Garam masala (mixture of spices) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.