Say Good Bye, to your store bought Garam Masala.
VIDEO
STEP BY STEP GARAM MASALA
INGREDIENTS
Coriander Seeds - 1/4 Cup
Black Pepper - 1/4 Cup
Cumin Seeds - 1/4 Cup
Fennel Seeds - 1/2 Cup
Cinnamon Stick - 1/4 Cup
Javithri - 7 - 8
Cloves - 1/4 Cup
Bay Leaf - 10
Cardamom - 20
Star Anise - 20
Nutmeg Powder - 1 tbsp
HOW TO MAKE
Dry roast all the ingredients except nutmeg powder. Keep in medium flame. Do not over roasted. Let all the ingredients hot turn off the stove.
Cool down completely.
Transfer to mixer and make a fine powder along with nutmeg powder.
Homemade Garam Masala powder is ready. Cool down completely and store in an airtight container
TIPS:
Try adding all the flavored spices to bring more flavors in Garam Masala.
I did not add red chillies as I may add red chilli powder when I cook. To avoid more spicy I have skipped adding here, but you can add less or more however you want.
Store in an airtight container and it stays fresh for months. But I would suggest make it with lesser quantity and it is better. For larger quantities, once cooled down store in ziplock as batches in freezer and it helps the flavor stays same for long.
Always use dry spoon. Avoid using wet hands or spoon, it may form lumps and get spoil soon.
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