Published: by Absolutely Recipes, in the recipes category.

Garam Masala Recipe.

Ingredients:

Basic spices
1/2 cup coriander seeds (35 grams) (daniya)
1/4 cup cumin seeds (30 grams) (jeera)
2 tbsps green cardamoms (17 grams) (elaichi)
2 tbsps cloves (12 grams) (laung)
1 tbsp pepper corns (9 to 10 grams) kali mirch
6 to 8 pieces cinnamon approx 2 Inch (4 grams) (dalchini)(prefer ceylon cinnamon)
spices for aroma (optional, but recommended)
1 tbsp fennel seeds (8 grams) (saunf) (avoids acidity)
1/2 small nutmeg (2 grams) ( jai phal) (avoids indigestion)
1 star anise (chakri phool) (avoids indigestion)
2 to 4 black cardamoms (1 to 2 grams) badi elaichi (for flavor, refer notes)
3 strands mace (javitri) (for flavor)
4 medium dried bay leaves (tej patta)

Recipe Instructions:

For garam masala
clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt and larvae.
Break open the nutmeg and check for worms.
Pick and discard stones and debris from all the spices.
Roasting spices
heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
Roast them on a low to medium heat without burning until they begin to smell good.
Transfer to a plate.
Then add coriander seeds and roast until they smell good.
Transfer this as well to the plate.
Then add fennel seeds, roast for 30 seconds then add cumin.
Repeat roasting until cumin begins to smell good.
Transfer to the same plate and cool completely.
How to make garam masala
add all of these spices to a spice blender jar.
Powder finely.
Sieve and powder the coarse spices again.
Then repeat the sieve.
Store this garam masala powder in an air tight, sun dried glass jar.
You can use up the coarse bits of spices to make your masala tea.

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