Indian cooking is known for its different spices. Garam masala is the combination of different aromatic spices. It gives a magical touch to the dishes. The ingredients used in garam masala slightly differ from region to region and even home to home. I feel this is some what similar to curry powder used in south India but with a slight difference.
Home made garam masala is very much aromatic and small amount is sufficient to cook spicy curries. I use 14 different spices to prepare garam masala powder. For the given quantity of ingredients, you will get approximately one cup of garam masala powder.
- Bay leaf – 2 no
- Black cardamom – 12 no
- Black pepper – 1 tablespoon
- Cinnamon stick two inch long: 2 no
- Cloves – 12 no
- Coriander seeds – 1 heaped tablespoon
- Cumin seeds – 1 tablespoon
- Fennel seeds – 1 heaped tablespoon
- Green cardamom – 6 no
- Mace small piece – 4 no
- Marati moggu (English name not known) – 4 no
- Nut mug – ⅛ th of a whole piece
- Star anise – 3 no
- Poppy seeds – 1 heaped teaspoon
- Roast all the ingredients in a dry pan, in a moderate heat for 3 to 4 minutes; when you smell nice aroma of these spices, remove and cool (do not over roast the spices).
- Now peel the black and green cardamom.
- Add only the seeds with other spices and grind it in a mixer-grinder to a coarse powder.
- Store it in a air tight container to keep fresh.
- Storing in air tight container helps to keep fresh for minimum 3 months.
- As the above garam masala powder is fresh, use less quantity for cooking (if you use one teaspoon of the powder available in the market, now use only half teaspoon of this home made powder).