Garam Masala Powder

garam masala powder

Garam masala is a staple masala mix in punjabi cooking. It is now also used in a lot of dishes from nearly all parts of the country.

Though it is easily available in various brands in the market, the taste of homemade garam masala is much better than store brought ones.

And it is a super easy spice mix to prepare and store at home.

Once you try this recipe, you will always prefer homemade garam masala powder.

All the ingredients are mostly available at home in the form of whole spices. All you have to do is roast these whole spices individually and then cool and grind them.

Unlike the store brought ones, just a pinch of this masala blend will impart a strong flavour.

Garam masala powder ngredients

Ingredients

1. Cumin seeds (Jeera) – 1/2 cup

2. Coriander seeds (Dhania) – 1/2 cup

3. Green cardamoms (Elaichi) – 2 tbsp

4. Black cardamom (Moti Elaichi) – 2 tbsp

5. Cloves (Laung) – 2 tbsp

6. Cinnamon (Dal chini) – 10-12 sticks, broken with hand

7. Mace (Javitri) – 3-4

8. Black peppercorns (Kali mirch)- 1 tbsp

9. Tej Patta – 15-20 dried leaves

masala mix in paraat

Method

1. Heat a pan.

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2. Add the cumin seeds (jeera) and dry roast them on medium heat stirring continuously to allow the seeds to brown evenly. When the seeds turn a light brown and give out an aroma, remove from heat and place in a big plate like a paraat. Cover the paraat partially to let the steam out.

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3. Next dry roast the coriander seeds (dhania) until they start to crackle and release an aroma. Then remove and mix into the paraat. Cover the paraat partially. 

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 4. Dry roast green cardamom (elaichi) until they turn light brown. Remove and place in paraat.

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5. Then dry roast black cardamoms (moti elaichi). Remove and place in paraat.

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6. Then dry roast mace (javitri). Remove and place in paraat.

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7. Dry roast cinnamon sticks (dalchini) and then remove and place in paraat.

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8. Dry roast the tej pattas until they turn slightly brown and then remove into the paraat.

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9.  Dry roast the peppercorns and remove in the paraat.

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10. Allow all the roasted whole spices to cool.

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11. Once they are at room temperature, grind in a mixer grinder to a fine powder.

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12. Store the powder in an air-tight container.

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Step by step with pics

Step 1

cumin seeds

Heat a pan. Add the cumin seeds (jeera) and dry roast them on medium heat stirring continuously to allow the seeds to brown evenly. When the seeds turn a light brown and give out an aroma, remove from heat and place in a big plate like a paraat. Cover the paraat partially to let the steam out.

Step 2

dahana seeds

Next dry roast the coriander seeds (dhania) until they start to crackle and release an aroma. Then remove and mix it in the paraat. Cover the paraat partially.   

Step 3

green cardamom

Dry roast green cardamom (elaichi) until they turn light brown. Remove and place in paraat.

Step 4

moti elaichi

Then dry roast black cardamoms (moti elaichi). Remove and place in paraat.

Step 5

mace

Then dry roast mace (javitri). Remove and place in paraat.

Step 6

dal chini

Dry roast cinnamon sticks (dalchini) and then remove and place in paraat.

Step 7

tej patta

Dry roast the tej pattas until they turn slightly brown and then remove into the paraat.

Step 8

black peppercorns

Dry roast the peppercorns and remove in the paraat.

Step 9

masala mix in paraatclosed paraat

Allow all the roasted whole spices to cool.Once they are at room temperature, grind in a mixer grinder to a fine powder.

garam masala final 2

Store the powder in an air-tight container.

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