Garam masala powder is an Indian spice mix powder, considered as an essential ingredient in Indian cooking. It is a mixture of some aromatic spices which are first slightly roasted and then blended into a smooth powder. It is easy to make and has a pungent smell. As per Ayurved Garam refers to the ‘heating the body’. So garam masala is believed to elevate the body temperature.
The composition of garam masala powder varies depending on the region and taste. Dry roasting of the spices is important. As it helps to release the aroma. However, traditionally people used to sun dry the spices before grinding into a fine powder.
Here to make this garam masala powder, I have dry roasted the spices in two batches. depending on their sizes. You can make in large quantity and keep it in an airtight container. But I will suggest for dishes like chicken chaap or any special recipe make it fresh.
1. 30-35 cloves
2. 30-35 green cardamoms
3. 2 black cardamoms
4. 4-5 sticks of cinnamon ( approx 2 inches )
5. 2 bay leaves
6. 1/2 nutmeg
7. 1-star anise
8. 1 mace
9. 1 tbsp coriander seed
10. 1 tbsp cumin seed
11. 1 tsp peppercorns
12. 1 tsp fennel seed
- Heat a skillet/tawa. Once the skillet becomes hot, reduce the flame to low and add the top eight ingredients together into the hot skillet. Dry roast them until you get a nice aroma.
- Then transfer them to a plate.
- In the same skillet, dry roast the remaining four ingredients together over a low flame till you get a nice aroma.
- Now transfer them to the same plate and let them cool.
- Grind all of the dry roasted spices together to a fine powder.
- Then store the masala in an airtight container and use as required.
Watch the video to know how exactly I did it.