Garam masala is one of the most popular and versatile Spice mixes every kitchen should have. It is full of flavor and aroma.
So today I’m sharing my recipe on how to make Garam Masala in your very own kitchen from scratch!!
What is “Garam masala? ” i hear you say……..
Garam Masala [from Persian گرم and Arabic مصالح ] is a blend of ground spices originated from India. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings.
There are a variety of ways many of us make our garam masala at home. Each version differs slightly from region to region but the basic principle of making it simple. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.
Garam masala is usually added near the end of cooking so that it not only seasons the dish but adds to the aroma. Some additional garam masala may also be sprinkled on top of the dish.
Nowadays, there are quite a few brands of Garam Masala available in stores but usually they don’t contain the rich aroma that you get when you freshly make at home. So do give my recipe a try and let me know if you noticed the difference.
INGREDIENTS
- 50 grams Black Cardamom
How to make this
- Dry roast all the ingredients on low flame for 4 – 5 mins (either individually or together).
- Let this to cool down
- In batches, grind into a powder using a spice or coffee grinder
- Fill into an air-tight container and use as required. This can be stored for up to 6 to 12 months
- Add to curries once finished as an add-on spice along with freshly chopped coriander for garnishing.
❗❗A few tips of making this:❗❗
?Be careful not to over-roast the spices, as the spices will release there own oils.
? Roast on a low flame for 4-5 mins max (depending on the quantity your making).
? Usually I use whole mace (jaiful) when making this but in the video I only had grinded mace so I used that instead.
? If you blender does not have a spice blade, do not worry! you can use any blade as long as it be grinds to a powder
? Be careful not to add hard whole spices to the grinder. This could break the blade so break down the hard spices (like nutmeg) into smaller pieces before roasting / grinding.
Garam Masala
Equipment
- 1 Frypan
- 1 Spice Grinder
Materials
- 50 grams Black peppercorns
- 50 grams Black Cardamom
- 25 grams Coriander seeds
- 25 grams White caraway seeds
- 25 grams Black caraway seeds
- 25 grams Green cardamom
- 25 grams Cinnamon Sticks
- 25 grams Bay Leaves
- 25 grams Cloves
- 25 grams Star Anise
- 25 grams Mace
- 1/4 piece Whole Nutmeg (break into small pieces before grinding)
More Delicious Video Recipes coming soon so stay tuned!
- Quick and Easy Chicken Tikka Wrap
- Quick and Easy Tandoori Chicken
- Yogurt and Mint Chutney
- Honey Sriracha Chicken Wings in Air-Fryer
- Chinese Chicken Spring Rolls
- Sumac and Onion Salad
- Mobeen Chutney
Watch the video below and leave a comment. Tag @Pinch0fSugar with your pictures.
Like, Share & Subscribe to my Channel Pinch 0f Sugar to ensure you get all my latest video released. It will also help me grow my channel.
If you’ve tried any of my recipe’s, be sure to post it on social media and tag it with #pinch0fsugar and mention @pinch0fsugar.
I’d love to see how it turned out. Thank you!
For more easy and delicious recipes Like, Share & Subscribe to my YouTube Channel Pinch 0f Sugar to ensure you get all my latest video released. It will also help me grow my channel.
Here is the link to my Amazon Affiliate store (Pinch 0f Sugar’s Shop) where I have hand selected a few products that I use in my own kitchen hence would reference for purchase.
❗❗Kitchen utensils I use ❗❗
Looking for Sweet Dishes? Check these recipes out…….
