A mix of spices that is perfectly balanced and absolutely indispensable for Indian cooking, that’s garam masala for you ladies and gentlemen! Garam masala is added to most of the gravies, especially in North India. Apart from that garam masala is also used to pep up snacks and appetizers.
I had once made the tandoori masala. In that recipe, the masala was dry roasted after it was ready. Believe me… it made a difference. So I followed the same with garam masala too. If you are like… what is she talking! Go ahead with the conventional method and dry roast and cool the whole spices before grinding them. Instead, you can also keep them in sun for a couple of days.
1. Collect and measure all the ingredients.
2. Grind them into a fine powder. (Leave dried ginger powder, add it later).
3. Pass the powder through a sieve.
4. Grind till you get a fine powder.
5. Dry roast the garam masala powder till its aromatic.
6. Bon appétit
PREP TIME 5 minutes
COOK TIME 5 minutes
TOTAL TIME 10 minutes
1. Dry roast spice till aromatic
Add all the spices in a pan. Dry roast the same on low flame till aromatic. You will see a slight change of colour.
Tip: Dry roasting whole spices make the grinding easier.
2. Cool and grind
Take out the spices in a plate and let them cool completely. Grind to a fine powder.
3. Sieve the powder
Sieve to avoid any whole pieces.
4. Ready to use
Pep up the gravies and sabji with little garam masala.
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