Take a pan and heat it on medium flame. It would take about 2 minutes to heat up.
Add all raw spices in pan and roast them for about 5 minutes on medium flame.
After 5 minutes, switch off the stove. Mix well.
Keep aside the roasted spices for 10 minutes to cool down to room temperature.
Grinding the Rosted spices
One they cool down, Grind the whole/raw spices together in a grinder to a smooth powder.
After grinding, we need to sieve the Masala powder to remove the leftover threads of Cardamom. Threads need to be removed as they will not taste good in mouth when eating the dish.
After sieving, the Garam masala is ready to use.
Fresh and unadulterated home made Garam Masala is much better than the market ones. We have seen that even 1/4 tsp quantity of this home made Garam Masala is equivalent to 1/2 tsp of the market one. This speaks itself about the quality and quantity needed to get the same taste.
Storage and Serving Suggestions
Use this home made fresh and hygienic Garam Masala in any of your Indian curry recipe. A small amount will add a unique and strong fragrance of whole spices. It certainly adds a flavor to your final dish.The Garam masala can be preserved for about 6 months in an air tight container.
Prep. , Cook.
1 Unit (100 Gms) Garam Masala Powder Yield
Garam Masala Recipe - Mixture of Indian Spices - Video
Amount Per Serving
Calories267Calories from Fat 81
% Daily Value*
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Dietary Fiber 27g108%
* Percent Daily Values are based on a 2000 calorie diet.