Garam masala

Name: Garam masala
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 Star anise; 2 inches Cinnamon; 10 Cloves; 10 Cardamom pods; 2 Black cardamom pods; 1 tablespoon Nutmeg powder; 1 tablespoon Javitri; 1/2 cup coriander; 2 tablespoons Pepper corns; 5 Chili is optional; 3 tbsp Cumin seeds; 3 tbsp Black cumin seeds; 1 tsp Fennel seeds; 2 Bay leaf; 1 tbsp Kashmir Chilli Powder; 1 tsp turmeric powder; 1 tbsp garlic powder, optional; Required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

Quite popular in North India, probably because of Mughlai cuisine. Not so popular in grind mein’s time in South India. However it is getting popular in Southern India also because of biriyani. Garam masala has an unique aroma with a blend of spices such as Star anise, cinnamon, cardamom, cloves etc. #HMM

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

10 servings

2Star anise
2 inchesCinnamon
10Cloves
10Cardamom pods
2Black cardamom pods
1 tablespoonNutmeg powder
1 tablespoonJavitri
1/2 cupcoriander
2 tablespoonsPepper corns
5Chili is optional
3 tbspCumin seeds
3 tbspBlack cumin seeds
1 tspFennel seeds
2Bay leaf
1 tbspKashmir Chilli Powder
1 tspturmeric powder
1 tbspgarlic powder, optional
Required Salt
Masala

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Steps

20 mins

1

Prepare a checklist. Keep essential items close by.
2

Always use medium low heat for roasting spices. Roast spices in a heavy bottomed saucepan over medium low heat until aromatic. First roast small spices such as fennel, coriander, cumin seeds and pepper corns until aromatic. ; Transfer to a plate or a bowl to cool. Roast the chilies separately, do not char, let cool. Then fry the rest of the ingredients except Kashmiri chili powder in the same saucepan until fragrant; 2 minutes. Transfer to a plate or a bowl to cool.
3

. Grind the roasted chilies first in a blender. Then add the rest of the fried stuff and grind it
4

Spread the powdered ingredients on a plate and let it cool. Add Kashmiri Chilli Powder to add a beautiful color
Mix all the powders and salt to taste.. The stock Spice powder is ready. Store in an air tight container or a glass bottle. Use as much as needed for making various dishes such as korma, pilaf, Biriyani and etc. I made multi vegetable biriyani using the powder it tasted divine

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Lakshmi Sridharan Ph D @cook_19872338

on November 02, 2023 19:50

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography