Garam Masala means hot mix spices and king of the all other masala. It has its own rather aromatic hit, a mix of earthy aroma and the richness like no other. This is a very important spices mix that is used in a lot of Indian and Nepalese dishes. You can use it to marinate in the beginning or at the ending of cooking for meat and vegetables dishes. So let´s make the pure Garam Masala in our home today and stop buying the one that you are not sure! Enjoy..
Making time 20 minutes
50g Cumin Seeds (Jeera)
40g Coriander Seeds (Dhaniya)
30g Black Cardamom (Alaichi)
30g Black pepper (Marich)
30g Fennel Seeds (Souf)
20g Green Cardamom (Sukumel)
25g Cinnamon Sticks (Dalchiniko Bokra)
15g Cloves (Lwang)
1 Nutmeg (Jaifal ko Dana)
15g Mace (Nutmeg cover) (Jaifalpatra)
15g Star Anise
10g Cinnamon leaf (Dalchiniko Pat or Tej Patta)
How to make
Prepare all the ingredients above
Into a Mortar put Cinnamon Sticks, Green Cardamom, Black Cardamom, Mace (cover of Nutmeg), Star Anise and Nutmeg to crush. With a pastel crush to open them. It helps to heat evenly with others when we roast,.
After you crushed them heat a thick base pan in low heat, first add the spices that we crushed in the mortar. Move it gently with a spatula until it gets warm around 1 to 2 minutes, make sure you keep the low heat.
After Its warm, add Coriander seeds, Cumin Seeds, Cloves, Black Peppers, Fennel seeds and Cinnamon leafs. Mix very well gently until it becomes hot or you can touch them with your hands. Keep in low heat with gently moving the spices around in the pan. (You can also sun dry, whole day on the sun heat and make the amazing Garam Masala instead)
Check with your hand, if it is hot enough then ready to grind takes around 3 to 4 minutes in total.
Remove it from the heat, transfer to a bowl and let it slightly cool down.
After it cools down, put it into a blender or grinder and blend it very well until it becomes a fine powder.
Then we are done so if you want to make sure it is fine or not, you can strain it in little Sieve to separate the grains. Let it cool down and keep it into a air tide jar than you can use up to 6 months.
Thank you so much for coming along with me I really appreciated. Enjoy my recipe ;)