Garam Masala is a powdered spice mix, used in a variety of dishes from gravies to curries and kebabs and even in biryanis. Every cuisine has its own blend of spices passed down through generations.
Today we can find a number of garam masala powder sold in the market like biryani masala, fish masala, chicken masala, mutton masala, etc. For years now, I have always used my homemade garam masala for all my dishes, except for paav bhaaji and recently for chole for which I use the store bought ones.
This is a traditional masala recipe which was shared with us by our dear neighbour before my marriage. It was passed down to her by her mother. I have used this masalas for all my veg, non veg, as well as Punjabi dishes and even in biryanis! This masala is quite versatile to use and gives every dish a delicious flavour!
Here are a few dishes where this garam masala can be used….
6. Mutton Rassa
Here’s the recipe for Garam Masala….
Prep Time : 30 min
Yields : 450 gm Garam Masala
INGREDIENTS :
- 200 gm Corriander Seeds (Dhaney)
- 20 gm Cloves (Lavang)
- 20 gm Cinnamon (Daalchini)
- 20 gm Black Cardamom (Masala Velchi)
- 50 gm Poppy Seeds (Khaskhas)
- 50 gm Fennel Seeds (Badishep/Sauf)
- 50 gm Black Peppercorns (Kaali Miri)
- 50 gm Cumin Seeds (Jeera)
- 10 gm Black Stone Flower (Dagadphool)
- 10 gm Bay Leaves ….. Approx 18 leaves (Tej Paan)
- 2 tbs Mustard Seeds (Mohri / Rai)
- 1/2 Nutmeg (Jaayfal)
- 1 Star Anise (Chakriphool)
- 1 Mace (Javitri)
METHOD :
- To make Garam Masala, heat a kadhai and dry roast each ingredient separately on low heat stirring constantly.
- As soon as the ingredients feel hot to the touch, transfer them to a plate to cool down.
- Do not let any ingredient burn, as that will result in a spoilt masala.
- When all the ingredients are completely cooled, grind them to a fine powder.
- Store in an airtight container and use as required.
Note :
For this masala, the ingredients can be sun dried too, but in today’s polluted atmosphere and lack of space this is quite difficult! The roasting process is a better option and the Masala lasts for many months!
Homemade masalas are always so aromatic and add so much flavor to the dishes.. it’s been a long time that I made my homemade spice mix.. will use your recipe..Lovely share..
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Thanks for the appreciation 😊
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Sounds authentic, thanks for sharing.
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Welcome 😊
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