5-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?
5-Minute Homemade Garam Masala Powder is a blend of whole spices that adds a distinctive warmth to Pakistani/Indian recipes. It acts as the finishing touch that elevates and enriches any recipe from these cuisines.
It brings an enticing blend of aromas and flavors to dishes such as Mutton Korma, Gobi Gosht, and Mutton Masala. This Pakistani/Indian spice blend is one of the most common spices in our cuisine.
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 TO STORE IT?
Store it in a room temperature environment in an air-tight jar/container. It would last up to a year.
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 Goat Karahi. 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?
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Let's Make Homemade Garam Masala Powder!!!
5-Minute Homemade Garam Masala Powder
Equipment
- spice grinder
Ingredients
- 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
Instructions
- `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.
- Enjoy!
Samiya says
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