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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