Homemade Garam masala powder is indeed a much needed condiment in almost every Indian kitchen. I have bought ready made packets a couple of times, but I am not satisfied, because sometimes the aroma will be missing or it get lost within 15 days itself, so I have to discard the powder. Whenever I prepare this masala the whole house will be filled with the aroma for few hours and it’s quiet cheap too. Garam Masala Recipe can be used to prepare veg biryani, paneer butter masala, veg korma, aloo gobi, Punjabi Samosa and the list is endless. Ok, let’s see the preparation….
Homemade Garam masala powder is indeed a much needed condiment in almost every Indian kitchen. Garam Masala Recipe can be used to prepare veg biryani, paneer butter masala, veg korma, aloo gobi, Punjabi Samosa... and the list is endless.
- 1/4 cup Coriander Seeds
- 2 tbsp Cumin Seeds / Jeera
- 3 tsp Fennel Seeds
- 1 Star Anise
- 3 Cinnamon Sticks
- 10 Cloves
- 12 Cardamoms
- 1 tsp Pepper
- 4 Bay Leaf
- 1/2 tsp Nutmeg Powder (or 1 Nutmeg small piece)
First measure and keep all the ingredients ready.
Heat a heavy bottomed or non - stick pan, so the spices wont get burnt easily. Add coriander seeds and dry roast it for few seconds, till nice aroma wafts.
Then add cumin seeds, fennel seeds and roast again.
Keep aside in a plate. Then add star anise, cloves, cinnamon and cardamom.
Add pepper and bay leaf. Roast everything well, without burning it.
Switch off flame, add nutmeg powder and give a quick stir. Transfer everything to a plate and allow it to cool.
Transfer all the roasted ingredients, to a dry mixer. Grind it to smooth or coarse powder as per preference. Spread it and cool down. Store it in an dry and air tight container to lock the flavour.
Use this garam masala powder for veg hyderabadi dum biryani.
2. Also clean the spices once before roasting, to get rid of stones and dust.
3. Instead of dry roasting, all the spices can be sun dried for 2 days and then grinded.
5. Even 1 small piece of dry ginger and 4 black cardamom can be added for more aroma. But sift it once and then store it.
6. Ensure you store this homemade garam masala powder in a dry, clean and airtight container.
7. Don’t use wet spoon when using the powder, else it gets spoiled easily.
8. Shelf life of this masala is 2 months when kept outside in a hygenic condition.