How to make Garam Masala/ Indian Spice mix

Garam Masala is the ‘Magic Indian Spice’ which is added in most of the Indian cuisines for its aroma and flavour. It is usually easily available in market but is expensive. Most of us are unaware that it is really very easy to prepare garam masala at home. Home made garam masala has got more flavours than market ones. Once you make this at home, we are sure you would not like to buy the ready ones.

Ingredients:

Cumin seeds (jeera) – 300 gms

Black peppercorns (kalimirch) – 300 gms

Big cardamoms -100 gms

Cinnamon (dalchini) sticks , 50 mm. (2”) each – 100 gms

Cloves (laung / lavang) – 20 gms

Nutmeg (jaiphal)  - 4 pcs

Pipali – 20 gms

Bayleaves (tejpatta) – 100 gms

Dried ginger (soonth) powder – 40 gms

Javetri – 20 gms

Green Cardamoms – 100 gms

Method:

1.       Dry roast all ingredients in a pan for 2-3 min on a medium flame. Keep aside the material to cool.
2.       Once all the spices are cooled, grind them in a mixer jar.
3.       To get smooth powder grind with intervals and sieve the spice using a sieve. The coarse powder left behind can be grinded again. Follow this process once fine powder is achieved.
4.       Let the garam masala cool and store it in air tight container.