Homemade Garam Masala

 

Ingredients:
• Coriander Seeds – 1/2 cup
• Cumin Seeds – 1/4 cup
• Black Peppercorns – 2 tbsp
• Green Cardamom – 2 tbsp
• Cloves – 1 tbsp
• Cinnamon Sticks – 4–5 small
• Bay Leaves – 4
• Star Anise – 2
• Black Cardamom – 2
• Nutmeg – 1/2 whole

Method:
1. Clean all the whole spices properly and remove any dust or stones.

2. Heat a heavy pan on low flame.

3. Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, bay leaves, star anise, black cardamom and green cardamom.

4. Dry roast on low flame for 3–5 minutes until the spices become aromatic. Do not burn them.

5. Add nutmeg at the end and roast for a few seconds only.

6. Switch off the flame and let the spices cool completely.

7. Grind into a fine powder using a mixer grinder.

8. Sieve if you want a very smooth masala.

9. Store in an airtight glass jar.

Storage:
• Best flavour: 2–3 months
• Can be stored up to 6 months
• Always use a dry spoon

Pro Tips:
• Roast only on low flame for best aroma.
• Cool completely before grinding.
• Do not make a very large batch if you want fresh flavour.
• Store away from sunlight and moisture.

Use this garam masala in sabzi, dal, pulao, paneer, chole, rajma, biryani and curries.

Homemade masala ka aroma hi alag hota hai!

Which homemade masala should I share next? Comment below.

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