If you are an Indian and you have even the slightest bit of knowledge about cooking, you would be familiar with what Garam Masala is. Honestly, I am not really sure about the southern part of India, but where I come from, Garam Masala is an essential part of each recipe. As you may as well know, spices are an integral part of kitchens in India. Indian cuisine is all about adding a perfect and specific blend of spices to each dish. These spices undoubtedly elevate any dish and add a whole new dimension to the dish that you are cooking.
For those who are not familiar with Garam Masala, let me tell you a bit about it. It is a powdered spice blend which is made of a mixture of spices. This powdered mix is added either along with other spices while the dish is being prepared or at the very end just to give a nice pronounced aroma to the whole dish.
Garam Masala powder or spice mix are very readily available these days in grocery stores. But when I moved to the US, I noticed that the garam masala that we bought was not as aromatic as I remembered from back home in India. So I decided to take matters in my own hand and searched for some recipes online.
Now earlier, I had tried to make biryani masala from a recipe that I took off of the internet. But it did not turn out very nice. So this time I decided not to make that mistake again. I did, though, searched for a few recipes from the internet but did not use any single one of them. The quantity of each whole spice used, I decided on my own.
I have been making this recipe since about 1.5 years now and I absolutely can not do without this. My husband even uses it in making the occasional Maggi that he makes!
This recipe involves using whole spices such as black pepper corns, cinnamon, black cardamom, bay leaves, nutmeg and mace along with cumin seeds. The trick to make a really good garam masala is to dry roast the spices on a low flame and then grinding them after they reach room temperature. This dry roasting step is very important. You absolutely do not want to burn the spices during this step.
Without further ado, let us get to the recipe.
This Garam masala would be good for 6 months when stored in an airtight container. I use this grinder to grind my spices as well as coffee.
I hope you try this recipe. Do share feedback if you do!
Till next time,