See Recipe In हिन्दी (Hindi)
The first question which may come to your mind is what is garam masala. Garam masala is a mixture of various spices. Garam Masala powder is originated in Punjab. It is the mixture of spices that is used in indian kitchen. It’s an Indian masala recipe.
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Its very easy to make homemade garam masala and can be bought from market also. You can add more or less specific spices according to your taste at home. However, Commercial garam masala comes with pre-determined measurements of the spices, which everyone may not like. There are so many recipes which are made using garam masala. Now the questions comes, what is in garam masala?
There are lots of spices used in garam masala powder recipe.
Garam Masala Powder
Ingredients
Ingredients for garam masala:
- 10 gm black cumin seeds shahjeera
- 10 gm black peppercorns kali mirch
- 10 gm white peppercorns safed mirch
- 10 gm big black cardamom Badi elaichi
- 10 gm green cardamom choti elaichi
- 10 gm mace javitri
- 10 gm pippali long pepper
- 10 gm star aniseed Chakra Phool
- 10 gm cloves laung
- 2 piece Nutmeg jaiphal
- 50 gm cinnamon sticks dalchini
- 50 gm bay leaves crushed tejpatta
Instructions
How to make garam masala at home:
- Mix the whole spices in a big plate and keep it in sunlight for 2-3 days. Turn over the spices sometimes when they are getting the sun light.Do not roast the spices while making garam masala just only sun dries them. If you do not have much time, then lightly dry roast the spices instead of sun drying them. Roasting too much will make your garam masala aromatic.
- Mix all and grind it to fine powder and sieve it.
- Store garam masala powder in an air-tight container for a year.
Nutrition
How to make garam masala at home:
- Mix the whole spices in a big plate and keep it in sunlight for 2-3 days. Turn over the spices sometimes when they are getting the sun light.Do not roast the spices while making garam masala just only sun dries them. If you do not have much time, then lightly dry roast the spices instead of sun drying them. Roasting too much will make your garam masala aromatic.
- Mix all and grind it to fine powder and sieve it.
- Store garam masala powder in an air-tight container for a year.
See Recipe In हिन्दी (Hindi)
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