Garam masala powder | homemade garam masala | garam masala recipe with step by step photos and video recipe. Garam masala is very much an important spice in most of the Indian dishes. 
Homemade spice powders have a unique fresh and strong flavour than store bought ones. This Garam masala powder is adapted by me for all my recipes. Its super simple to prepare and you can store it in air tight container for longer shelf life and to retain the flavour.
It is also suggested to make it in smaller batches to retain the strong flavour of the garam masala. Compared to store bought garam masala, this one is stronger and so can be added very little.
Garam masala powder | homemade garam masala | garam masala recipe
Garam masala powder | garam masala recipe
garam masala recipe
- 3/4 cup coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp shahi jeera
- 3 tbsp cumin seeds
- 5-6 no cinnamon sticks
- 1 tbsp peppercorns
- 1 tsp mace strand
- 6-7 no bay leaf
- 1 tbsp cloves
- 1 no star anise
- 1 tbsp dry ginger crushed
- 3 nos black cardamom
- 1 tbsp green cardamom
- 1/2 no nutmeg crushed
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Firstly, heat a pan and dry roast coriander seeds until they turn slightly roasted and take it in a bowl or plate
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In the same pan, dry roast cumin seeds, shahi jeera and fennel seeds and transfer it to a plate/bowl along with the roasted coriander
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Dry roast all other remaining spices altogether for a minute until it gets heated up. Fry in low flame until aromatic and Now, transfer to the same bowl/plate along with other spices
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Let it cool completely and grind it to a smooth powder and Store it in a air tight container
Garam masala powder | homemade garam masala – Step wise description with photo
- Firstly, heat a pan and dry roast coriander seeds until they turn slightly roasted.
- Do not over roast and burn them. Stop just until they start changing colour. roast in medium flame to avoid it getting burnt.
- Take it in a bowl or plate
- In the same pan, dry roast cumin seeds, shahi jeera and fennel seeds
- dry roast until it lets out a fragrant aroma. again, roast in medium or low flame to avoid it getting burnt.
- Transfer it to a plate/bowl along with the roasted coriander
- Dry roast all other remaining spices altogether for a minute until it gets heated up.
- Fry in low flame until aromatic
- Now, transfer to the same bowl/plate along with other spices
- Let it cool completely and grind it to a smooth powder
- smooth texture like this
- Store it in a air tight container
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