How to make Garam Masala
Garam Masala is a fragrant, aromatic Indian spice blend that's really easy to make at home once you have all the spices with you. A jar will last you an entire year!
Servings: 100 servings
Ingredients
- 50 grams Cloves laung
- 50 grams Cinnamon dalchini
- 50 grams Black Pepper kalimirch
- 30 grams Black Cardamom badi elaichi
- 20 grams Green Cardamom chhoti elaichi
- 20 grams Cumin jeera
- 10 grams Bayleaf tejpatta
- 3-4 strands Mace javitri
- 1/2 Nutmeg jaiphal
Instructions
- Sundry all the spices for a day or two covered with muslin or a net to get rid of any moisture in the spices. Alternatively you can also microwave the spices for 30 seconds
- Grind together in a coffee grinder or the smallest dry jar of the mixer grinder to a fine powder
- Store in an airtight container in a dark place away from sunlight
Notes
- Buy or procure whole spices from a good source where you can be sure of their authenticity and freshness. Sundry the spices for a day or two.
- This method of making garam masala results in kachha garam masala or uncooked garam masala. If you choose to roast your spices, it's called pakka garam masala.
- Store in an airtight container to prevent it from losing its wonderful aroma. It is best kept in a dark cupboard so that light cannot penetrate the spices, which helps them retain their taste and aroma longer.
Nutrition
Calories: 7kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg