Garam Masala

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Ingredients

  • Dhane (Coriander seeds) – 1/2 Kg
  • Kali Miri (Black pepper corn) – 100 gm
  • Dalchini (Cinnamon) – 50 gm
  • Lavang (Cloves) – 50 gm
  • Masala Velchi (Black cardamom) – 25 gm
  • Dagad Phool (Black Stone Flower) – 25 gm
  • Sadha Jeera (Cumin seeds) – 25 gm
  • Shahajeera (Caraway seeds) – 25 gm
  • Tamalpatra (Bay leaf) – 25 gm
  • Jaipatri (Mace) – 25 gm
  • Chakra Phool (Star Anise) – 25 gm
  • Badishep (Aniseeds) – 25 gm
  • Khus Khus (Poppy seeds) – 100 gm
  • Jaiphal (Nutmeg) – 1 big

Procedure

  1. Keep a small pan (Kadhai) on medium flame.
  2. Put 2 drops of oil (if needed) and roast all the spices one by one.
  3. Check  the colour of spices; it is ready when it turns slightly brown.
  4. Now keep it aside for cooling.
  5. Grind all the spices together in a mixer grinder to make a fine powder.

If you are preparing it in a big amount then preserve it in a air tight (glass) jar.

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