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
INGREDIENTS FOR GARAM MASALA
- Red chilies-100 grams
- Coriander seeds-1 cup
- Curry leaves-1 cup
- Bay leaves-10 numbers
- Raw rice-2 tablespoon
- Urad dal-2 tablespoon
- Black pepper corns-1 tablespoon
- Mustard seeds-1 tablespoon
- Green cardamoms-15 numbers
- Black cardamoms-15 numbers
- Cloves-1.5 teaspoons
- Big Marathi moggu (kapok buds)-8 numbers
- Cumin seeds-2 teaspoon
- Turmeric powder-2 teaspoon
- Nutmeg-1/2 piece
- Asafoetida (hing)-5 grams
- Fenugreek seeds (methi)-2 teaspoons
- Shah jeera-1 tablespoon
- Chana dal-2 tablespoon
- Fennel seeds (saunf)-3 tablespoon
- Cinnamon sticks-20 grams
- Stone flower-1 grip
- Black salt-2 tablespoon
- Table salt-2 tablespoon
- Oil for roasting a few spices
- Dry ginger or dry ginger powder-4 pieces or 2 teaspoon powder
FOR THE PREPARATION YOU NEED A LOT OF TIME AND PATIENCE, AS ALL THE SPICES HAVE TO BE ROASTED ON LOW FLAME AND INDIVIDUALLY TO GET THE BEST AROMATIC MAGICAL MASALA, WHICH WILL ENHANCE THE TASTE TO ITS MAXIMUM.
- Keep a fry pan on low flame to heat.
- Now put Urad dal and roast on a low flame till golden brown, remove on a plate.
- 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.
- 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.
- Put little oil and when hot put hing, coriander seeds, and red chilies and roast till crispy, remove, and cool.
- Now mix the 2 salts, and ginger powder with the roasted spices.
- Grind them all together in a mixer grinder jar, to a coarse powder, and cool before storing it, in an air-tight jar.
GARAM MASALA IS READY TO USE IN YOUR DISH AND ENHANCE ITS TASTE
- 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.
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