Dadi Maa Ka Garam Masala

Garam masala is a very essential spices of Indian cuisine specially Indian curry.Different regions make it adding species in different proportions,this is the Punjabi style of Garam masala.

Ingredients:-  ( Serves 200 gm )

  • 5 Star Anise
  • 2 Mace / Javitri
  • 1 tbsp Cinnamon / Dalchini
  • 5 Black cardamom / Badi elachi
  • 2 Nutmeg / Jaiphal
  • 10-12 Cloves / Loung
  • 8-10 Green Cardamom / Hari elachi
  • 3 Bayleaves / Tej patta
  • 2 tbsp Black pepper / Kali mirch
  • 2-3 Dry Red chillies
  • 1/2 tsp Salt / Namak
  • 1/4 cup Coriander seeds / Dhaniya
  • 1 tbsp Fennel seeds / Saunf
  • 1/2 cup Cumin seeds / Zeera
  • 1 tsp Caraway seeds / Shahi zeera
  • 1/2 tbsp Dry Ginger powder / Saunth

Method :-

  1. Roast the spices over low heat and only roast 70% of them.
  2. Let it cool down.
  3. Grind in mixer grinder to make Garam masala.
  4. Store in airtight container when Masala is not hot.

Tips :-

  • While roasting spices you can touch it in between,if you feel untolerably hot put off the stove.
  • Grind the ground spices in batches to put less pressure on grinder and protect spices from getting over heated.

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