Garam Masala

Garam Masala is essential ingredient in Indian Cooking, its mixture of spices powdered in to dry container. Garam Masala acts as vital element in managing the taste of Indian Cooking Recipes. Garam Masala generates heat with in body so is the name Garam (HOT). Below is the instruction to make home made Garam Masala, store it in to air tight dry container and use it during cooking.

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1/2 Cup Cumin seeds (Zeera / Jeera)
1/2 Cup Coriander Seeds (Dhania Seeds)
1/2 Cup Fennel Seeds (Souf)
4 Table Spoon Shah Jeera (Caraway Seeds)
Handfull of Mace (Javithri)
20 Cinnamon Sticks
10 Table Spoon Cloves
20 Cardamom
6 Spoon Black pepper
4-5 Nugmet
7-8 Tej patta / Bay Leaf / Malabar Leaf
5 Table Spoon Dry Gginger Powder
5-6 Star Anise
4 Table Spoon Turmeric


Get the above spices separately in to sunlight for 3-4 days so that it does not contain any moisture
Take dry pan heat in to low flame and add each spices and roast it for 30 seconds
Try to not over roast them keep mixing and and removing each spices one by one
As each spice takes its own time to roast its better to roast them separately
Take the roasted spices in to plate and let them cool for 10 minutes
After cooling grind the above spices using mixer grinder until fine powder
Filter the above Garam Masala and store it into dry bottle / container
Use the above powder when ever you prepare your Favorite Curry !

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