Garam Masala Recipe Card
Garam Masala made with best homemade spices. Rose petals makes it more special and gives extra ordinary fragrance.
Equipments
Ingredients
- ½ cup Cumin seeds -63 grams
- ¼ cup Coriander seeds (dhania) -18 grams
- ¼ cup Fennel seeds (saunf) -24 grams
- 2 tablespoons Caraway seeds (shahi jeera) -9 grams
- 10 Cinnamon sticks (dalchini)- each of about 2-3 inches
- 2 tablespoons Cloves -12 grams
- 20 Green Cardamoms -4 grams
- 6 Black Cardamoms- 4 grams
- 1 Nutmeg (jaiphal)
- 10 Bay leaf (tej patta) -2 grams
- 2 tablespoons Dry Ginger powder (saunth), optional
- 2 tablespoons Black Peppercorn -20 grams
- 3 tablespoons Rose petals (dried), optional
Instructions
- Firstly heat a pan over medium heat. Add 1/4 cup coriander seeds, 1/2 cup cumin seeds, 1/4 cup fennel seeds (saunf) & 2 tablespoons Caraway seeds (shahi jeera).2. Dry-roast them for a few minutes, stirring frequently, until they become fragrant and slightly darker in color. Be careful not to burn them.3. After getting roasted transfer it to a plate to cool down the spices. Kept it aside for further use.4. Now in the same pan append 20 green cardamom, 2 tablespoons cloves, 2 tablespoons black peppercorns, 1 nutmeg (crushed), 10 bay leaf,2 tablespoons dry ginger powder, 10 cinnamon sticks & 6 black cardamoms.5. Roast it for a while and then transfer it to the same previous plate and let them cool completely.6. Transfer them to a spice grinder or mortar and pestle. Append 3 tablespoons dried rose petals in it.7. Grind the spices into a fine powder. Your Garam Masala is ready to use
Video
Notes
- To enhance the aromatic properties of garam masala, you can add it to hot oil or ghee at the beginning of the cooking process. This allows the spices to release their flavors and infuse into the dish.
- If you're making your own blend, consider buying whole spices and grinding them as needed for the freshest flavors. Store-bought garam masala should be checked for freshness and used within its expiration date.