Name: Garam Masala Powder
Prep time: 15 min
Total time: 15 min
Ingredients: 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)

See Recipe In हिन्दी (Hindi)

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Total Time: 15 minutes

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?

Garam Masala Powder

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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Course: masala

Cuisine: Indian

Keyword: garam masala, masala

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: packet

Calories: 592kcal

Author: Reshu

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.

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Nutrition

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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.