Quick and Easy Homemade Garam Masala Powder / Garam Masala Recipe / How to Make Homemade Garam Masala / Authentic Garam Masala Powder / All Purpose Garam Masala Powder Recipe / Ground Indian Spices.
We use Garam Masala Powder in almost all Indian Curries. It is a blend of Indian spices. It adds flavour and aroma to the curries. Garam means hot and masala means, mixture of spices. Now a days Indian Spices and Garam masala powder is very famous all over the world. You may refer to the 6th Paragrapgh of ‘About Me’ section to know about its root..
Check some of the curries I made where Homemade Garam Masala Powder as one of the ingredients.
The ingredients and its proportion of making garam masala varies from region to region and from cuisine to cuisine. Now it’s used not only in Indian cuisine, but in other cuisines like American, Mexican etc. with different combination of spices.
The main advantage of making our own masala powders is that we can prevent spices from food adulteration. Here we toast all the spices and then ground it to get the masala powder. It’s always better to make it in a coarse form other than making it to a fine powder to get the really taste and aroma of the spices. It’s so simple and quick to make this masala powder. Homemade garam masala powder has a splendid aroma which no store bought one can match. The entire house fills with its aroma when you add this to your curries.
Garam masala is quite an essential ingredient in our currie biriyanies, rice dishes, vegetables etc. Some of the Indian curries call for the whole spices while in others we use spices in its powdered form. It is rich in fiber, mineral and calcium.
In most of the curries we use cinnamon, cardamom, cloves, black pepper and cloves. But Garam Masala Powder is usually a mix of 3 C’s Spices; Cinnamon, Cardamom and Cloves, Black Pepper corns, Fennel Seeds, Bay Leaves, Star Anise. Nutmeg, Cumin Seeds, Dried Ginger. Normally we add about a teaspoon or haf a teaspoon or one by fourth teaspoon of garam masala depends on the quantity of curries we make in our kitchen.
In markets many brands of garam masala powder is available. But I make my own Garam Masala Powder which I believe gives better taste and aroma.. All my curries are tastier and more flavoured ones now with this Homemade Garam Masala Powder.
Ingredients for Making Garam Masala:
¼ cup Coriander Seeds
1 ½ tbsp. Black Pepper kernels
2 pieces of Cinnamon
2 tbsp. Cloves.
1 tbsp. Cumin
2 tbsp. Cardamom
¼ piece of one Nutmeg
½ of one Mace
1 tbsp. Fennel Seeds
2 Bay Leaves
1 tsp. dried Ginger Powder
1 Star Anise
2 Red Chillies
Salt (optional).
How to Make Homemade Garam Masala Powder:
Take all your spices, pick and clean it. Take a non-stick pan and all spices in. Toast all Grind them all together by stirring it continuously. Don’t brown it. Remove from the stove and keep on stirring until the heat of the pan is reduced and the spices are cool.
Once it completely cools down to room temperature, transfer it to a mixer bowl and add salt too. Grind it to make a coarse powder.
Store the ground mixture to a plate and let it cool down. Once it is completely cool, transfer it to an air tight container.
Use to add in recipes.
Once it is completely cool, store it in an air tight container. It stays fresh for a year.
My Recipe Notes on Garam Masala Powder:
1. Try to get best spices from the market for getting a better blend of flavour and aroma to your curries.
2. Take all ingredients without allowing moisture in it.
3. While roasting add nutmeg and bay leaves towards the end.
4. I used 230 ml measuring cup.
5. After dry roasting it has to completely cool down, otherwise wet lumps or moisture will be there in the masala and it will reduce the shelf life.
6. Garam masala is very strong with intense flavours, and so ¼ tsp. to 1 or 1 ½ tsp. is sufficient to make curries for a small family. So no need to use much. If the recipe calls for 1 tsp. use ¾ th teaspoon of homemade garam masala powder.
7. If you are making it in bulk and want to use it for a longer period, store it in an air tight container and keep it in the refrigerator. Always use moisture less spoon to take garam masala powder.
8. Add Homemade Garam Masala Powder to your curries.
9. If you prefer it to be in coarse form, just few pulses are enough.
10. You can vary the quantity of spices as you wish.
Cheers.. Seena.
N.B:
Please Subscribe to Our YouTube Channel, ‘Seenas Food Basket’.
To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated.
You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. Pls. add your feedback there both, positive and negative.
Hope you liked our Recipes with its step by step explanation and the ‘TIPS’ and ‘RECIPE NOTES’. Pls. support us by SHARING it and clicking on the ‘LIKE’ button of our Facebook Page, so that you will get our latest recipes on your news feed without missing them.
Try out this and let us know what you think.. We love to see your creations. So, when you try out this recipe, take a picture and email it to seenasfoodbasket@gmail.com.
ഹോംമേഡ് ഗരം മസാല ഗരം മസാല പൗഡർ റെസിപ്പി.
Homemade Garam Masala Powder.
Description
Discard your Store bought Garam Masala Powder and start to use this Unadulterated Homemade Garam Masala Powder. Let it be accessible at your fingertips in your kitchen which gives a fresh taste and aroma to your dishes.