Garam masala

 Garam Masala

Garam Masala is the quintessential Indian spice mix or blend that adds that hit of flavour to Indian cooking. It’s really easy to make at home and I make a batch once a year. Homemade garam masala is definitely more fragrant, and more potent than store bought. Each region has its own fun spin on it. The punjabi garam masala is mild and mostly aromatic. It provides warmth. It was created to combat the harsh cold winters of North India – a recipe born from necessity. Black pepper serves as the only hot spice present in it amongst several sweet ones. This makes the blend pungent rather than spicy. Some North Indian recipes even find use of star anise. 

How do you make it?

~~ingredients:

50 grams Cloves laung 

50 grams Cinnamon

50 grams Black Pepper 

30 grams Black Cardamom 

20 grams Green Cardamom 

20 grams Cumin

10 grams Bayleaf

3-4 strands Mace

1/2 Nutmeg 

~~procedure:  

Sundry all the spices for a day or two covered with muslin or a net to get rid of any moisture in the spices. Alternatively you can also microwave the spices for 30 seconds

Grind together in a coffee grinder or the smallest dry jar of the mixer grinder to a fine powder. Store In an airtight container in a dark place away from sunlight.