Homemade Garam Masala (All spice powder)

Garam Masala is a very common and important spice blend in any Indian household. I have seen my grand mother preparing it, then my Mother and now me. I am preparing this since a long time and very very satisfied with the taste and aroma both. 

We get it very easily in market but taste is never guaranteed. There are various recipes for Garam Masala but I am following my Mother's recipe to the T.

There are many spices involved in this, many recipes include coriander seeds as well, but I prefer to add coriander separately in my gravies, hence don't add. I make it in small batches for a month only, this way it remain fresh. It hardly takes much time to prepare. If you are making it in a big batch then off-course you can, just store it in small airtight containers. Usually when I was in India, I used to keep them in strong sunlight for an hour or two and then used to grind them. But here in London I dry roast them due to lack of sunlight.

Adding a little of it to any curry or gravy takes it to another level. So lets quickly see the ingredients following the method.

Ingredients :

• Cumin Seeds : 1.5 tbsps
• Caraway seeds/shahi jeera : 1 tbsp
• Cloves : 1 tbsp
• Bay leaves : 6-7
• Green Cardamom : 1 tbsp (25 approx)
• Black Cardamom : 6
• Black Pepper corns : 1 1/2  tbsps (you can adjust it)
• Nutmeg : 1/2 
• Star anise : 2 small (optional)
• Cinnamon Sticks : 4-5 of 3" each
• Mace/Javitri : 2-3

Method :

• Dry roast all the ingredients or keep them in strong sunlight for couple of hours.
• Now let them cool and grind them to a fine powder.
• Store in an airtight container.

Note :

• If you want to add coriander seeds to it, then simply add 1/4 cup of coriander seeds to this ratio.
• If you are adding grated nutmeg, then no need to dry roast it, simply add it in the end and mix well.

Enjoy!!!!!!

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Thanks & Happy Cooking
Priyanka