‘Garam Masala’ is an Indian spice blend, no dish is complete without this little spice. My go-to spice, aromatic in nature is the one thing I always keep in my kitchen. If you are late from work, or you have sudden visitors and you need to cook up a nice homemade meal, this Spice blend is sure to come of good use to you.

There are a lot of spice blends in the market. Many brands have come up with a packaged ‘Garam Masala’ but nothing can beat this recipe. It’s the best recipe I’ve had so far. In the end, it all comes down to the garam masala, it can make or break your dish in a jiffy.

The Memory Behind this Garam Masala Recipe

A good garam masala/spice blend is vital for a great dish. However good you’ve cooked that mutton or the great effort you put in making that chicken, your spice blend decides the taste of your dish. I really look up to my mom. She has a great sense of understanding of the spices she adds to her food. After a lot of tinkering, adding a pinch of this and a bit of that my mom came up with this recipe. She goes on and on till she finds the right blend. I’m in the process of learning that skill from her.

It does take some time, this recipe particularly. You need to roast all the ingredients before you blend them together. But when you deal with food the secret is to do it with love. The more you do things with love, the tastier the dish will get. The plus point of this recipe is how beautiful the entire house smells after you are done. This aroma lingers for at least two days and I love it!!

I would love it if you give this a try and do let me know what you think about it, I would love to hear from you all!!

Garam Masala Powder Recipe
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Garam Masala Powder Recipe

Recipe by melissacrasto94Course: Masala, Meat, vegetable
Servings

1 tbsp

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  •  1 tsp coriander seeds

  • ½ tsp cumin

  • ½ tsp Fennel Seeds (Saumf)

  • 6 cloves

  • 2 finger size cinnamon sticks

  • ½ tsp whole pepper

  • 1 green cardamom

  • 1 black cardamom

  • 2 pinch or (1/4th tsp) Shah Jeera

  • 1 petal Anni seed flower

  • 1 pinch stone flower (daghad phool)

  • ½ tsp mustard

Directions

  • Separately roast each item on slow flame.
  • Grind the masalas to a fine powder
  • Strain the ground masala and let the masala cool
  • Store in a cool and dry place.