Garam masala the word itself brings
aroma… This is my long time wish to make homemade garam masala. If you are
making any gravies or curries with the garam masala, am sure there will be no
leftovers. Homemade gives unique flavor and taste to your dish.
Sun-dried spices will give you best taste
though roasted also good and aromatic. But now here rainy season, so couldn't sun dry the spices. So I just dry roasted for seconds and blend it. If possible
sun dry the spices for 1-2 days and then blend it…
Category
|
Basics
|
Cuisine
|
Punjabi
|
Preparation
Time
|
5
Minutes
|
Cooking Time
|
10 Minutes
|
Yields
|
1-1 ¼ Cup
|
INGREDIENTS
Coriander seeds – ½ Cup
Cumin seeds – ¼ Cup
Cinnamon – 1” – 15-20
Cloves – 1 ½ Tbsp
Cardamom – 10-12
Star anise/Annachi moggu – 3
Bay leaves – 10, small
Kalpasi – 1 Tbsp
Nutmeg powder – 1 Tsp
Marathi Moggu – 2
Black peppercorns – 2 Tbsp
Dry ginger – 1” – 1
METHOD
- Dry roast the cumin seeds and coriander seeds separately for 30-60 seconds on medium flame and transfer into dry plate.
- Add other spices together except nutmeg powder for 1-2 minute on low-medium flame.
- Transfer into the plate.
- Switch off the flame and cool it completely.
- Grind the spices with nutmeg powder into smooth or semi coarse powder.
- Sieve the powder once and store it in an air-tight container.
- Ready to make delicious gravies and curries for your taste buds…
NOTE
- If possible sun dry all the ingredients for 1-2 days and then blend it.
- Make sure the cinnamon sticks are thin and broken into small pieces, else it will damage blades.
- You can refrigerate the powder.
Lovely post...
ReplyDeletewow i can feel the flavour from here...super!!!
ReplyDeleteI can feel the aroma here !
ReplyDeletethis is such an aromatic one sis
ReplyDeleteuseful post
ReplyDelete