P.S- Homemade garam masala takes your food to a whole new experience. We all must have heard from our grand parents about how the cooking was different in their generation, they definitely had fewer gadgets unlike today, their cooking techniques were a lot more elaborate than we have today. I believe perhaps this is what made their food so different and delicious, no matter how hard we try yet it’s difficult to achieve that flavor.
In the present times, most of us don’t have much time to invest in an extensive cooking. Usually, we cut down our time by allowing us to have instant food items, which is, of course, great when we are in short of time.
But trust me to give yourself some time and have few things like masalas, pickles, jams, purees etc prepare beforehand so that you can use it whenever you want, in hurry or not, it is going to make your dish more flavorsome, more fragrant in no extra effort and time.
Let me provide you with the detailed garam masala powder preparation, I accept your gratitude in advance 🙂 you are definitely going to thank me later.
- Cumin seeds/ Jeera – 200gms
- Black Pepper/ Kali Mirch – 25gms
- Cinnamon / Dal Chini – 10gms
- Black Cardamom / Badi ilayachi – 100gms
- Green Cardamom / Choti ilayachi – 20gms
- Mace spice/ Javitri -10gms
- Nutmeg/ jaifal – 2gms
- Cloves/ laung -10gms
- Fennel seeds/ saunf -30gms
- Corriander seeds/ dhaniya – 30gms
- Bay leaves/ tej patta -10gms
- Staranis/ chakra phool -1gm
- Dry roast all the spices seperatly on a low-medium flame in a frying pan.
- Add all the dry roasted spices in a Grinder to make the fine powder.
- Store in an air tight jar for longer shelf life (After cooking down completely)