Garam masala is an indispensable part of North Indian cuisine. Not only it adds it's distinct around a to the food but also makes it super delicious. Garam masala finds mention even in Ayurveda wherein it is considered as a medicine that generates body heat, ergo the name "Garam Masala". The recipe here is my own concoction that has helped me a lot. This is a life saver since it dramatically changes flavour and colour of the food.
For one jar
Time taken: 15 minutes
Ingredients
Fennel seeds 1 tbsp
Black Cardamom 5 nos
Black pepper 3 tbsp
Bay leaf 3
Cinnamon 5
Cloves 1 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1 tbsp
Dried ginger 2 pcs 1" each
Green Cardamom 7
Kalpasi/ dagad ke pool 2 pcs
Nutmeg 1
Mace 3
Star Anise/ chakra pool 5
Method
1. Heat a kadahi/ wok and dry roast all the spices into it.
2. Cool them completely.
3. Grind the spices into slightly coarse powder. Do not fine grind, unless all oil of the spices will soon evaporate.
4. Store in an airtight container.
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