Garam Masala Recipe - Aromatic masala used widely in Indian cooking

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Star anise(फूलचक्री), Black cardamom(बड़ी इलाइची)

Cuisine : Punjabi

Course : Powders

Garam Masala

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Garam Masala Recipe - How to make Garam Masala powder

Print

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Star anise 1-2

  • Black cardamom 6

  • Black peppercorns 2 1/2 teaspoons

  • Cinnamon 10 1 inch stick

  • Cloves 1 tablespoon

  • Green cardamom 4 grams

  • Mace 1 blade

  • Coriander seeds 4 tablespoons

  • Cumin seeds 3 tablespoons

  • Nutmeg grated1 teaspoon

  • Salt 1/2 teaspoon

Method

Step 1

Take a pan and lightly roast the whole masalas one by one: cumin seeds, coriander seeds, black pepper, cloves, small cardamoms, big cardamoms, nutmeg, cinnamon and mace.

Step 2

Mix all these, let cool and grind to a fine powder. If required, sieve. Store in an airtight jar.

Liked this recipes, Rate us :

Wishlist