Mar 8, 2013

Homemade Garam Masala Powder - My Version



The one question i often get from my readers are what spice powders you use. Which brand of garam masala you use and stuff like that. So i am now going to reveal my favorite and my version of garam masala which i use in my cooking. I make a batch of my garam masala often, and store in fridge so i can brighten up my curries using this spice powders. You know there is nothing better than homemade spice mix added to your curries.




This is my version of garam masala. The measurements are so basic. Just use the same cup or bowl to measure all the spices in the given proportion of the written recipe. For me it works all the time, this is quite a strong garam masala with intense flavours so you dont need to use much, you can use just a tsp or two to brighten your curries. My mum's version is a little different which i will post soon.



Now comes the main part. THE SPICES. You should get the best spices for this recipe, because that's what make it really unique. Try to buy the fresh spices available and use it immediately. I hope you will try this out and let me know what you think..



IMP: All the spices are not measure by weight, just use the same cup and fill with the spices.

Preparation Time : 5 mins
Cooking Time : 15 to 20 mins
Makes - 2 cups of spices

Ingredients:

Coriander Seeds / Mullu Malli - 1/2 cup
Fennel Seeds / Saunf / Sombu- 1/2 cup
Cinnamon Stick / Pattai - 1/2 cup( Broken pieces, Filled like a mount)
Cumin Seeds / Jeerakam - 1/2 cup
Bay Leaf / Punnai Ilai / Brinji Leaf- 15 big leafs
Cardamom / Yelakai - 20
Cloves / Krambu - 20
Star Anise / Annachi mokku - 10

Method:

Heat a heavy bottom pan, and add the spices in that. 

Toast it on a low flame till it gets toasted and golden. It will take around 15 - 20 mins.

Now remove them to a plate and let them cool down.

Now add this to a good blender and make into a fine powder.

Transfer this powder to a paper and allow them to cool down.

Now store them in a air tight container.

Notes:

1)This is a strong garam masala, so use a tsp to flavour the meals.

2)I store the whole amount in a air tight container in fridge and take as much as i need in a small container and store in the cupboard. This way the spices stay fresh.

Pictorial:

Take all your spices

Heat a heavy bottom pan

Add all the spices in

toast, toast, toast

Remove to a plate and let them cool down

Now take them in a blender

and powder them finely

Put them on a paper, and let them cool down

Store in a sir tight container

19 comments:

  1. I love making my own garam masala and rasam powder too ;)

    Nice shots dear!

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  2. Nothing will beat homemade masala powders,well done.

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  3. hmm, now that would have made your kitchen smell wonderful :)

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  4. love the home made powders.. This is nicely done

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  5. Aarthi thanks for sharing...I love making my own spices too!

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  6. thanks for sharing aarthi. hereafter i am not going to buy in store.

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  7. Great idea and really useful instructions. Good to know to keep it in the fridge for freshness!

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  8. How long v can use this powder once stored in fridge?

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  9. Can u pl share masala for chai ( tea)

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  10. Hi Aarthi.
    How do I keep these masalas fresh and bugs free. ??
    Sarah..

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  11. @AnonymousI store it in fridge, it stays good for months

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  12. Hi aarthi
    it's a nice preparation for garam masala,but you have omitted black pepper, may I ask why, in my family method of preparing pepper is a must...just curious...will it alter the taste?!

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  13. @AnonymousI dont add pepper..so i can control the spiciness in my curries..u can add if u need..

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  14. I like you website ...its too good to learn cooking...thank you

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  15. Hi Aarthi ,
    I prepared this powder but it tastes more like fennel seeds smell but i want it to be like hot taste. Does that garam masala actually taste like that because i cooked exactly as u said hmmm what can i do to make it tasty hot (spicy)

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  16. @sharon josephinenormally garam masala is not at all spicy. it is a blend of aromatic spices which gives aroma to your food. Since we dont add chilli in this

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