Garam Masala Powder
Method 1: More Spicy
Description
Garam Masala which literally means hot (Garam) spice (Masala) is not an spice in itself. It is a spice blend used throughout India and the rest of the Indian Subcontinent.
This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, garam masala must be added in small quantities, or else it will overpower the dish.
Many different kind of Garam Masala is found depending on the region and the personal taste. Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops. The most common way of making Garam Masala is given below.
Step 2: Working with only a small quantity at a time, put the spices in an electric blender to grind it to a fine powder. Remove the cardamom pod skins. Allow to cool.
Step 3: Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for a long time.
30 green cardamom pods 15 cloves (laung) 5 black cardamom pods 4 pieces mace 4 pieces cinnamon (2.5 squared cm)(dalchini) 5 tbsp cumin seeds (jeera) 2 tbsp coriander seeds (dhaniya) 1 tbsp fennel seeds (saunf) 1 tsp black peppercorns 1/2 tsp fenugreek seeds (methi)
Step 2: Grind to a powder and sieve.
Step 3: Finely and preserve in airtight containers.
Cinnamon – 20 gms Cloves – 10 gms Cardamoms – 10 gms (peeled) Black pepper – 10 gms Cumin seeds – 5 gms Nutmeg – 1 small piece
This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, garam masala must be added in small quantities, or else it will overpower the dish.
Many different kind of Garam Masala is found depending on the region and the personal taste. Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops. The most common way of making Garam Masala is given below.
Method
Step 1: Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly. As soon as the aroma from the spices begins, remove the pan from the heat. This step is to release the aromatic oils from the spices.Step 2: Working with only a small quantity at a time, put the spices in an electric blender to grind it to a fine powder. Remove the cardamom pod skins. Allow to cool.
Step 3: Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for a long time.
Ingredient
Method 1: Less Spicy
Roasting of spices
Before grinding, the spices are sometimes roasted to bring out the characteristic aromas.To roast, place spices in a heavy skillet to medium heat use oil or ghee, stir continuously until the spices darken by a few shades and give out their distinct aromas.Method
Step 1: Lightly roast in little ghee till darken by a few shades and give out their good aroma.Step 2: Grind to a powder and sieve.
Step 3: Finely and preserve in airtight containers.