I have tried many different combinations of the various whole spices for garam masala, but this one has turned out to be the best so far.
Ingredients: (for 200g of garam masala)
- Whole coriander seeds – 1.5 tbsp
- Cumin seeds – 2 tbsp
- Whole black pepper – 1.5 tbsp
- Cloves – 1/2 tbsp
- Black cardamom – 3 no.
- Big fennel seeds – 1 tbsp
- Bay Leaves – 6 no.
- Cinnamon sticks – 3 no. (2 inches long)
- Star anise – 1 no.
- Green cardamom – 16 no.
- Mace – 1
- Nutmeg – 1/2 piece
- Shahi cumin seeds – 1/2 tbsp
- Salt – 1/2 tbsp
- Saunth – 1 inch piece
Method:
- Always use good quality and clean whole spices. Clean the bay leaves and inner side of cinnamon sticks with a dry and clean cloth. Remove any grit, if there, in all other spices.
- Dry roast all the ingredients in a heavy bottomed pan for 4 to 5 minutes on low flame except nutmeg, saunth & salt till a strong aroma starts coming out of the spices. You may even sun dry them.
- Let these cool down to room temperature.
- Then grind saunth, nutmeg and cinnamon sticks first & then add all other roasted spices with salt in a grinder to grind them to a fine powder.
- Your homemade garam masala is ready to enhance the flavours of your Indian curries.
- Store it in an air tight Sterilised dry glass jar for future use.
