GARAM MASALA (SPICE MIX)

HOW TO MAKE GARAM MASALA? friends, are you eager to know about this king of the spice mixture

GARAM MASALA? Let me tell you, THIS MIX IS THE MOST IMPORTANT ingredient, used in north Indian cooking, whether it is a curry, sabji, paratha, samosa, kachori, dals, etc.

In total, it is an unavoidable ingredient in North Indian Cooking.

Today, I am going to show you a basic and tried method of making Garam masala at home.

GARAM MASALA  is a spice mix, made by roasting and grinding a number of spices available in your kitchen including lentils, red chilies, peppercorns, coriander seeds, cumin, cloves, cardamoms, bay leaf

cinnamon, etc, These spices are roasted nicely to remove moisture and enhance the aroma and taste.

This mix can be stored in air-tight containers, for months together and can be used whenever required.

Let us see what all we need to make 

1. Red chilies-100 grams
2. Coriander seeds-1 cup
3. Curry leaves-1 cup
4. Bay leaves-10 numbers
5. Raw rice-2 tablespoon
6. Urad dal-2 tablespoon
7. Black pepper corns-1 tablespoon
8. Mustard seeds-1 tablespoon
9. Green cardamoms-15 numbers
10. Black cardamoms-15 numbers
11. Cloves-1.5 teaspoons
12. Big Marathi moggu (kapok buds)-8 numbers
13. Cumin seeds-2 teaspoon
14. Turmeric powder-2 teaspoon
15. Nutmeg-1/2 piece
16. Asafoetida (hing)-5 grams
17. Fenugreek seeds (methi)-2 teaspoons
18. Shah jeera-1 tablespoon
19. Chana dal-2 tablespoon
20. Fennel seeds (saunf)-3 tablespoon
21. Cinnamon sticks-20 grams
22. Stone flower-1 grip
23. Black salt-2 tablespoon
24. Table salt-2 tablespoon
25. Oil for roasting a few spices
26. Dry ginger or dry ginger powder-4 pieces or 2 teaspoon powder

1. Keep a fry pan on low flame to heat.
2. Now put Urad dal and roast on a low flame till golden brown, remove on a plate.
3. Similarly dry roast, Chana dal, Rice, Curry Leaves, Fenal seeds, Cumin seeds, Fenugreek seeds, Shah jeera, and Mustard seeds one by one individually. Put all on a plate to cool.
4. Now put 1 teaspoon oil in the pan, and heat on a low flame. When heated put peppercorn, cloves, big and small cardamom, moggu, stone flower, nutmeg (powder and put), cinnamon, bay leaf, and Stone flower. Roast all of them on low flame till you get nice aroma and the spices are crispy. Remove on a plate and cool.
5. Put little oil and when hot put hing, coriander seeds, and red chilies and roast till crispy, remove, and cool.
6. Now mix the 2 salts, and ginger powder with the roasted spices.
7. Grind them all together in a mixer grinder jar, to a coarse powder, and cool before storing it, in an air-tight jar.

• NOTE:
• Garam masala is quite strong in flavor, so try adding 1 spoon of the powder and after tasting you can decrease or increase the quantity.
• Store in a glass jar to retain its freshness.

One more spice mix to make gojju -a type of hot and sour gravy recipe can be seen in the following link.

https://padmas-navaruchi.in/2020/09/gojju-powder-gravy-mix/