Garam Masala is one of the key ingredients in North Indian dishes. Generally, people prefer to use garam masala powder but khada garam masala i.e., whole gram masala is also used in dishes like pulao, and biryani. Garam Masala is a mixture of grounded spices like dhania, jeera, saunf, elaichi, badi elaichi (black), laung, kali mirch, dalchini, tej patta, jai phal, chakri phool, javitri. These are the most commonly used spices and you can pick any based on your preferences.
ITEMS NEEDED
(tsp: teaspoon, tbs: tablespoon, gm: grams, kg: kilo grams, cup: approx. 250ml)
Dhania (Coriander Seeds) – 8 tbs
Jeera (Cumin Seeds) – 4 tbs
Saunf (Aniseed, Fennel Seed) – 1 tbs
Elaichi (Cardamom) – 5 pieces
Badi Elaichi (Black Cardamom) – 3 pieces
Laung (Cloves) – 1 tbs
Chakri Phool (Star Anise) – 1 piece
Kali Mirch (Black Pepper) – 1 tbs
Dalchini (Cinnamon sticks) – 6-8 pieces approx. 1 inch long
Jayphal (Nutmeg) – 1 small piece
Javitri (Mace) – 2-3 strands
Tej Patta (Bay leaf) – 3-4 medium size dried leaves
PREPARATION
Heat a pan on low flame and add elaichi, badi elaichi, laung, chakri phool, kali mirch, dalchini, jayphal, javitri and tej patta. Roast them until they begin to smell good. Keep them aside on a plate.
Now roast dhania, saunf, and jeera seeds separately and add empty them onto a plate. Dhania will take a little longer to roast than saunf and jeera will be done quickly.
Let the spices cool down and then add all of them in a mixer. Grind them well to make a fine powder.
Store the garam masala powder in an air-tight container
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