Garam Masala is the most important spice blend in North Indian Cuisine. Adding a little pinch of masala at the end of the cooking , adds more flavor to the dish.
I always prepare Garam masala at home . Home made Garam masala being fresh smells far better than store bought. You can store this powder for few month.
Green Cardamons 25 no
Black Cardamons 3 nos
Cloves 10 nos
Cinnamon 6 no
Black peppercorns 2 tbsp
Ground ginger powder 1tsp.
Coriander seeds 2 tbsp.
mace flakes 1 tsp.
Bay leaves 2 no.
Star Anise 1 no
Fennel seeds 1 tbsp.
- Clean and mix all ingredients
- Preheat the oven to 300 F. Put all the ingredients (expect ginger powder)into the baking sheet and roast until the spices become very fragrant.
- Put the roasted spices & ginger powder in a spice grinder and grind to a fine powder,
- Store in an airtight bottle up to 3 months.