Many of you asked me for a garam masala recipe. Frankly, I have used many different recipes for this popular spice blend. Some I liked, some not so much. After a while, I just started using store bought one. Then I really started liking garam masala that my friend Pallavi uses. I asked her recipe, she said her mom makes it for her. It is from a Marathi book called Annapurna by Mangala Burve. I borrowed the book and got the recipe. I changed it a bit to decrease the amounts of some ingredients and so far I really like this garam masala. It is quite different from any I have tried so far. This has lot more ingredients than any I have tried, but I like the aroma of it. It brightens up any dish with a unique aroma. I leave out the black cardamom, no one at home likes the strong aroma of this spice. I am sure it is a acquired taste, so far we are not able to get used to it.
|Garam Masala|| |
- 100 gms coriander seeds
- 10 gms cloves
- 10 gms cinnamon
- 1 tea spn shah jeera
- 5 gms white peppercorn
- 10 gms fennel seeds(badishep)
- 10 gms poppy seeds (khus khus)
- 1 whole nutmeg (jayphal)
- 3-4 mace (japatri)
- Heat a very little oil and fry all the ingredients on a low flame till a nice aroma comes out, take care not to burn any spices.
- Cool to room temperature and grind to a smooth powder. Store in air tight container.