Garam Masala Recipe Homemade And Authentic

GARAM MASALA RECIPE (HOMEMADE AND AUTHENTIC)

Steps:

• First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
• Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.
• Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.
• While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
• After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
• Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
• Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
• Then add the coarsely crushed nutmeg powder.
• Next add 2 tablespoons ginger powder. If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.
• Grind to a smooth powder. You can grind in 1 or 2 batches.
• If using dried rose petals, then add them at this step. If you don't have rose petals then skip adding them. Again grind.
• If you want, you can sift it and grind the tiny bits left on the sieve.
• Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.
• Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.