10 Minute Homemade Garam Masala Powder is mixed with various whole spices. Don't be fooled by the measly pinch or two that's traditionally added to almost every South Asian dish; it brings you into a new world of flavor. And when it's home-made? Unrivalled.
WHAT IS GARAM MASALA POWDER?
10 Minute Homemade Garam Masala Powder is a powder mixture of whole spices. It adds a quintessentially-Pakistani warmth. It serves as the final touch that completes and enhances any recipe. It delivers an irresistible potpourri of aromas and flavors to dishes like Pakistani Mutton Korma (Qorma), Instant Pot Gobi Gosht (Cauliflower & Meat Curry), and Pakistani Mutton Masala Curry.
No, it's not. Garam Masala is a lot stronger than the curry powder.
No, there isn't any substitute for the garam masala powder.
No, Garam masala powder is just a powder mixture of whole spices.
Masala is a generic term for the spice blend and garam masala is a type of masala or a whole spice blend.
Garam masala powder is added at the end because it enhances the taste and warmth. Just a pinch or two will be sufficient for the whole recipe.
You shouldn't add a lot of it, and it's added at the end for final touches. Hence you don't let it cook. You just let it sit there and let it do its magic on your recipe.
Dry roasting is an important step because it removes the remaining moisture from the spices which gives a longer shelf life. It also enhance the flavor and gives a remarkable aroma to the spice blend. Dry roasting makes the spices crispy, that means it will give more flavor.
HOW TO MAKE IT SPICER?
Generally, garam masala powder isn't spicy. However, I would highly recommend not to make it spicy because as I said before, the main purpose of the garam masala powder is to give the dish an aroma and that finishing touch in taste.
HOW LONG WILL IT LAST?
The garam masala powder should be ok for a year.
HOW TO STORE IT?
Store it in a room temperature environment in an air-tight jar.
WHEN AND HOW MUCH TO USE?
Mostly almost all the recipes require Garam Masala at the end with garnish. However, there are some recipes that require Garam Masala in the middle of the recipe like Mutton/Goat Karahi (Karahi Gosht). Generally, the recipe will ask for a pinch or two that's more than enough.
WHAT'S THE USE OF CITRIC ACID?
Citric acid is used as a preservative for the spice blend to last longer.
WHAT YOU NEED TO MAKE GARAM MASALA?
- Coriander seeds- Sabut danya
- Cumin seeds- Zeera
- Geen cardamom- Hari elachi
- Bay leaves- Tez patta
- Black cardamom- Kali elachi
- Cloves- Long
- Mace- Javitri
- Cinnamon sticks- Dal chini
- Anise star- Badiyan ka phool
- Fennel seeds- sauf
- Black peppercorns- Sabut kali mirch
- Netmug- Jaifal
- Caraway seeds- Shahi zeera
- Citric acid
HOW TO PREPARE GARAM MASALA?
Let's Make Homemade Garam Masala Powder!!!
10 Minute Homemade Garam Masala Powder
- spice grinder
- ½ cup coriander seeds sabut danya
- ¼ cup cumin seeds zeera
- 30 green cardamom hari elachi
- 6 bay leaves tez patta
- 8 black cardamom kali elachi
- 12 cloves long
- 4 pieces mace javitri
- 3 cinnamon sticks dal chini
- 4 star anise badiyan ka phool
- 1 tbsp fennel seeds sauf
- 1 tsp black peppercorns sabut kali mirch
- ¼ piece netmug jaifal
- 1 tbsp caraway seeds shahi zeera
- ⅙ tsp citric acid citric acid
- `In a fry pan, on medium heat, add everything in the ingredients section EXCEPT citric acid.
- Dry roast it for a minute.
- Break the big whole spices in cinnamon sticks, mace, bay leaves, and anise stars.
- Add the dry roasted spices in a grinder, now add the citric acid.
- Grind everything until everything is powder form.
- Store it in an airtight jar or container.
After i made this masala, i will no longer use store bought garam masala!
Sarah Mirza says
Thank you so much, homemade is always better in color and in taste, I agree with you. <3