Garam Masala recipe - North indian masala

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Garam Masala recipe - Indian spice mix

Garam Masala is an important part of the Indian spice box. It is used in all kinds of savory
preparation, especially in North Indian cuisine.

It is used along with other spice mixes as well as by itself in a dish. It is generally added to
the dish at the end of cooking to retain the aroma of the spices.

It is mainly used in the North Indian cuisine. It is added to rice dishes, rotis such as palak
paratha, methi paratha. It is a must for the curry dishes as well as savory snacks.

How to make Garam Masala

Garam masala ingredients

Ingredients For Garam Masala

Dhania - Coriander seeds - 250 gms

Jeera - Cumin seeds - 10 gms
Kali mirch - Black pepper seeds - 10 gms
Laung - Cloves - 10 gms
Dalchini - Cinnamon - 10 gms
Choti ilaychi - Green Cardamom - 10 gms

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 Badi Ilaychi - Black cardamom - 2-3
Saunf - Fennel seeds - 25 gms
Khuskhus - Poppy seeds - 25 gms
Jaiphal - Nutmeg - 10 gms
Saunth - Dry ginger - 10 gms
Tej patta - Bay leaf - 3-4

Preparing garam masala

1. Roast all the ingredients separately using a few drops of oil.

2. Cool completely.
3. Grind to a fine powder. Sieve with a fine mesh if necessary.

Store into an airtight container.

You can use it for 6 months or more for making curries, snacks, rice, chaats etc.

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