Garam Masala Ii Recipes

GARAM MASALA RECIPE

Steps:

• Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt.
• Break open the nutmeg and check for worms.
• Pick and discard stones and debris from all the spices.
• Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
• Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.
• Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.
• Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.
• Transfer to the same plate and cool completely.
• Add all of these spices to a spice grinder jar. Powder finely.
• Sieve and powder the coarse spices again. Then repeat the sieve.
• Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.

GARAM MASALA RECIPE (HOMEMADE AND AUTHENTIC)

Steps:

• First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
• Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.
• Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.
• While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
• After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
• Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
• Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
• Then add the coarsely crushed nutmeg powder.
• Next add 2 tablespoons ginger powder. If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.
• Grind to a smooth powder. You can grind in 1 or 2 batches.
• If using dried rose petals, then add them at this step. If you don't have rose petals then skip adding them. Again grind.
• If you want, you can sift it and grind the tiny bits left on the sieve.
• Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.
• Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

HOMEMADE 5-INGREDIENT GARAM MASALA

Steps:

• Lightly roast each spice in a small pan until they get hot, about a minute. Stir frequently. Make sure not to burn them by roasting them too long. The goal is to make them a bit toasty so they are easy to grind.
• Cool spices and then grind fine in a coffee or spice grinder. Store in an airtight container away from direct sunlight.