Garam Masala Powder | Homemade Masala |

Homemade Garam Masala Powder

Many people have been requesting that I post a recipe for Garam Masala Powder.

So, by popular demand, here it is, my tried and tested and re-tested recipe…. which gives a fantastic flavour to every dish, from meats to vegetables to pulses to eggs.

Ingredients:
* 100 gms jeera (cumin) 
* 100 gms kali miri (pepper) 
* 50 gms dhania (corriander seeds) 
* 20″ dalchini (cinnamon) 
* 25-30 green elichi (cardamom) 
* 15 big elichi (brown cardamom) 
* 2 heaped tbsp lavang (cloves) 
* 5 javitri (mace) 
* 5 badiyan (star anise) 
* 2 jaiphal (nutmeg)

Dry roast all the whole masalas (except nutmeg) for 4-5 minutes, alternating between high and low flame, mixing it constantly and not allowing it to get burnt, until it begins giving off a good aroma. 

After it cools down, break the nutmeg into small pieces and grind the masala until it turns fine.

Store in an air tight glass container.

Tip: I store the masala in smaller containers, each filled to the brim; so that it doesn’t lose its freshness which can happen by opening a big container numerous times