Saturday, November 12, 2011

Homemade Spices: Garam Masala

Garam Masala is one of the most important ingredient in Asian cuisine. A dear friend on Twitter @Tempt_ed's husband @thirsty_crow had asked me about my secret formula of Garam Masala. Quite honestly, I never really prepared it myself. It was always my mother who did. She would make it all at home instead of buying those readily available packets in the market. Anyway, here goes the recipe:


Whole white zeera (cumin seeds) 1 cup
Whole black pepper ½ cup
Green cardamon (elaichi, with shell) 25 
Cloves (laung) ¼ cup
Black cardamon (bari elaichi) 12
Jawatri 1 tbsp
Jaifal 1 
Cinnamon sticks 12 (1 inch each)

  1. Grind all the above ingredients in a clean, dry spice grinder until smooth.
  2.  Sieve it. 
  3. Grind whatever is left on your strainer again until smooth. Repeat, if necessary.
  4. Store in an airtight container in a cool, dry place. 

Note: The image has been google-d. 

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