Ingredients for Making Home-made Garam Masala
- Coriander seeds (dhania)- 4 tbsp
- Cumin seeds (Jeera) – 2 tbsp
- Black peppercorns- 2.5 tsp
- Green cardamom (Chhoti Elaichi)- 1.5 tsp
- Cloves (Laung)- 1 tbsp
- Bay leaves (Tej patta)- 2
- Star anise (Chakraful)- 2
- Mace (Javitri)- 1
- Nutmeg (Jaifal)- 1/2
- Cinnamon (Dalchini)- 2 inch stick
- Black cardamom (Badi elaichi)- 1
- Caraway seeds (Shahi jeera)- 1/2 tsp
- Fennel seeds (Saunf or badishep)- 1/2 tsp
- Dried red chillies- 2
Method for Making Home-made Garam Masala
- Roast all the ingredients together until fragrant.
- Remove to a plate and let it cool down for about 30 minutes
- Add to a mixer jar and grind to a fine powder.
- Remove to a clean airtight container and store at room temperature for upto a month.
Note: This homemade garam masala is much stronger than store bought masalas. Make sure to use a smaller quantity first, and then check to add more.
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