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.


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


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.

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