Garam masala powder recipe
Garam masala powder recipe -Garam Masala Powder is an aromatic blend of spices used in Indian cooking. In English, Garam means warm and Masala means blend of spices and hence the name Garam Masala Powder.
I have been wanting to post this recipe since long time, but somehow it didn’t happen.
When you add even a pinch of garam masala powder to a simple dish, it takes your dish to another level.
Garam Masala Powder actually does not have an authentic recipe. The ingredients used for making Garam Masala Powder varies from region to region and also on your personal taste. I have seen in television shows where the chefs make garam masala using just three main ingredients. The color of the garam masala also differs based on the quantity and quality of ingredients.
Some of my friends like Garam Masala that is subtle in taste and aroma, and some would like it to be spicy and pungent. My version of garam masala goes well with everyday cooking and even the kids would love dishes that has this garam masala powder in it.
Many people think that making garam masala powder at home is a cumbersome task. Not really! Except for drying the ingredients in sun (optional), you do not have to spend a lot of time in making this aromatic garam masala powder.
If you have plenty of time in hand, you can sun dry the ingredients and use it to make the garam masala powder. This is how our grandmothers used to do in olden days. They then grind the ingredients in a large pestle and mortar. If the time presses you, then just roast the ingredients in a pan and blend them to a fine powder.
Why make garam masala powder at home?
- Very easy to make.
- Cleaner than the store bought ones.
- Know what ingredients are used.
- Freshness and also flavorful
Coriander Seeds, Kothamalli Vidhai – 1/4 cup
Pepper Corns, Milagu – 2 tablespoon
Cardamom, Elakka – 2 tablespoon
Cloves, Crambu – 2 tablespoon
Cinnamon – 3 to 4 sticks (1 inch)
Fennel Seeds, Sombu – 1 tablespoon
Bay Leaves – 2 nos.
Nutmeg – half
Note. The ingredients shown will vary with the original quantity.
Check and clean the ingredients if there is any debris like small sticks or stones. In medium flame, dry roast the ingredients and stir constantly so that the ingredients get roasted uniformly. Switch off and let it cool down.
- The color of the garam masala depends on the quantity and quality of the ingredients.
- You can also refrigerate the powder for more shelf life.
Homemade garam masala powder recipe below: