Garam Masala
Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. It can used in many gravies, soups and dal like dishes such as paneer tikka, chole masala or mushroom matar. Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe. This mix will be good for a few months.
Servings 5 oz of Garam Masala
Ingredients
Ingredients:
- 1/3 cup cumin seeds (jeera), 40 gram
- 2-1/2 tablespoons black pepper (kale mirch), 20 gram
- 1/4 cup whole black cardamom (kali ilachi), 20 gram
- 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
- 1 cup packed bay leaves (tajpat), 20 gram
- 1/4 cup cloves (long), 20 gram
- 2 teaspoons mace powder (javantri), 8 gram
- 2 teaspoons nutmeg powder (jaiphal), 8 gram
Instructions
Method
- Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
- All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.