You can check out other masala powders in my blog.
- Bisibelebath Masala
- Garlic Chili powder | Velluli Karam | Goddu Karam
- Kurala Podi/Multi purpose Curry Powder
- Maharastrian Ghati Masala
- Vangibath Masala Powder
shelf life: 1-2 months
5-6 3" long Cinnamon pieces
2 tbsp Cloves
6-8 Black Cardamom(Mota Elaichi)
20-25 Green Cardamom(Chota Elaichi)
2 tbsp Black Pepper Corns
3-4 Star Anise,optional
3-4 Mace(Javithri )
10-12 Bay leaves
2 tbsp Caraway seeds(Shahjeera)
1/2" Dry Ginger(Sonth)
- Clean and dry all the spices in the sun for 2-3 hrs.Alternatively you can dry roast them for few minutes,but take care that you would not dry roast them for long.I usually prefer to keep them in sun instead of dry roasting the spices.
- You can either grate nutmeg and dry ginger or break them into tiny pieces using a pestle.
- Grind all the ingredients to a powder.You do not need to grind it to a very fine powder,you can keep it slightly coarse.
Store it in air tight container.Use it any North Indian style gravy, Dals, Curries, Stir fries, Snacks, Pulaos, Biriyanis etc.
- I usually do not add coriander seeds and cumin seeds to my garam masala as I add the powders separately to any dish.In case you want to add them, you can add around 1/2 cup Coriander seeds and 1/4 cup Cumin Seeds and grind with the rest of the ingredients to a powder.
- As the home made Garam masala is quite pure and strong I usually add a pinch(or 1/4 tsp) to any dish which itself is enough for the flavor.You can add the masala quantity according to your personal taste,but do remember that this masala is quite strong.