Easy Garam Masala Recipe | Spice blend
Easy Garam Masala
Garam masala is a very important spice blend added in most punjabi recipes like chole, paneer butter masala, kadai paneer, palak paneer, paneer pasanda, rajma, kadhi pakora, malai kofta, Spinach Pakoda and so on. The spices that are used in making the garam masala make the body warm. They also have medicinal as well as digestive properties. Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience make a batch ahead.
Dry ginder powder is easily available in market, but preparing it at home is very easy. Homemade Indian spices are pure, hygienic, unadulterated and very cheap in compare to market available version.
For more Homemade Indian spices recipes, checkout:
- Jiralu Powder or Garadu masala
- Kasuri methi powder
- Homemade Dried Mint Powder
- Milk Masala Powder Recipe
- Dry Ginger Powder (Sonth)
- Roasted Cumin Powder
- Chai Masala | Tea Powder Recipe
- Sambar Powder Recipe | sambar masala
Easy Garam Masala step by step video recipe
Easy Garam Masala step by step written recipe
- Bay Leaf / Tej Patta - 3 Gram or 7 – 8 leaves
- Cumin / Jeera - 20 Gram or 3 Tablespoon
- Coriander Seeds - 20 Gram or ⅓ Cup
- Black Pepper / Kali Mirch - 25 Gram or ¼ Cup
- Dry Red chili - 5 Gram or 5 in big size
- Cinnamon / Dalchini - 10 Gram or 5 nos. of 3 inch each
- Dry Ginger Powder - 5 Gram or 1½ Teaspoon
- Cloves / Laung - 5 Gram or approx. 60 nos.
- Nutmeg / Jaiphal - 5 Gram or one nutmeg of big size
- Black Cardamoms / Kali Elaichi - 5 Gram or 6 nos.
- Green Cardamom / Chhoti Elaichi - 5 Gram or 14 nos.
- Mace / Javitri - 5 Gram or 2 Tablespoon
- Black Cumin / Shah Jeera - 5 Gram or 3 Teaspoon
- Turn on the burner and heat the pan.
- When pan is slightly heated, except dry ginger powder and black cardamom add all the ingredients like: coriander seeds, cumin seeds, bay leaf, cinnamon stick, dried red chili, black pepper, cloves, black cumin (shah jeera), mace, green cardamom, nutmeg and roast it on low flame by stirring it continuously as shown in video for few seconds or till we get nice aroma out of it.
- Switch off the burner and stir it continuously till pan is cool down (otherwise it will burn).
- After spices are cooled, grind it finely adding black cardamom in a mixer grinder.
- Strain it with the help of sieve adding dry ginger powder. Repeat the process with remaning spices and grind it till you get a fine powder and a very little scrap. Store for several months in an air-tight container in a cool, dark place and use as needed.
- Our Pure Aromatic Garam Masala is ready to use.
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