Aromatic, strong, intense and a really good recipe of homemade garam masala which is an essential spice blend used in Indian cooking.
Cuisine: Indian, North Indian
Author: Dassana Amit
½cupcumin seedsor 63 grams cumin seeds
¼cupcoriander seeds(sabut dhania) or 18 grams coriander seeds
¼cupfennel seeds(saunf) or 24 grams fennel seeds
2tablespooncaraway seeds(shah jeera) or 9 grams caraway seeds
2tablespoonmace(javitri) or 8 grams mace
10cinnamon sticks(dalchini) - each of about 2 to 3 inches, 7 grams
2tablespooncloves(lavang) or 12 grams cloves
20green cardamomsor 4 grams green cardamoms
6black cardamomsor 4 grams black cardamoms
10tej patta(indian bay leaf) or 2 grams tej patta
2tablespoondry ginger powder(saunth) - optional
2tablespoonblack pepperor 20 grams black pepper
First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.
Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.
While being sun dried, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
Then add the coarsely crushed nutmeg powder.
Next add 2 tablespoons ginger powder.
Grind to a smooth powder. You can grind in 1 or 2 batches.
If using dried rose petals, then add them at this step. If you don't have rose petals then skip adding them. Again grind.
If you want, you can sift it and grind the tiny bits left on the sieve.
Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.
Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.
The approximate nutrition info is for 1 teaspoon of garam masala.