Step-by-step
1
firstly, in a heavy-bottomed pan take ¾ cup coriander seed and roast on low flame.
2
roast until the spices turn aromatic. keep aside.
3
in the same pan add ½ cup cumin, 1 tsp caraway and roast on low flame.
4
roast until it turns aromatic. keep aside.
5
further, take 2 tbsp pepper and 3 dried red chilli.
6
roast until the chilli turns crisp. keep aside.
7
now add 5 star anise, 3 inch cinnamon, 2 mace, 5 black cardamom, 2 nutmeg, 3 tsp cardamom, 1 tbsp clove, 2 tsp fennel and 5 bay leaf.
8
roast until all the spices turn aromatic without burning. keep aside.
9
cool all the spices and transfer to the mixi.
10
also, add 1 tsp ginger powder and blend to a coarse powder.
11
finally, garam masala is ready. store in an airtight container and use as required for curries.
Video
Notes
- firstly, make sure to roast on low flame until all the spices turn aromatic.
- also, roast all the spices separately, else there are high chances for it to burn.
- additionally, you can increase or decrease the spices depending on the flavour of your choice.
- finally, garam masala recipe stays good for months when prepared with fresh spices and roasted well.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/homemade-garam-masala-recipe/