North Indian Garam Masala Recipes

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GARAM MASALA RECIPE



Garam Masala Recipe image

Indian garam masala is a aromatic spice blend used in Indian cooking. This recipe gives you garam masala that is very flavorful. It can be used in veg and meat dishes. Store it in a air tight glass jar and use up to a few months.

Provided by Swasthi

Categories     Condiment

Time 20m

Number Of Ingredients 12

½ cup coriander seeds ((35 grams) (daniya))
¼ cup cumin seeds ((30 grams) (jeera))
2 tablespoons green cardamoms ((17 grams) (elaichi))
2 tablespoons cloves ((12 grams) (laung))
1 tablespoon pepper corns ((9 to 10 grams) kali mirch)
6 to 8 pieces cinnamon (approx. 2 inch (4 grams) (dalchini)(prefer ceylon cinnamon))
1 tablespoon fennel seeds ((8 grams) (saunf) (avoids acidity))
½ small nutmeg ((2 grams) ( jai phal) (avoids indigestion))
1 star anise ((chakri phool) (avoids indigestion))
2 to 4 black cardamoms ((1 to 2 grams) badi elaichi (for flavor, refer notes))
3 strands mace ((javitri) (for flavor))
4 medium dried bay leaves ((tej patta))

Steps:

  • Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt.
  • Break open the nutmeg and check for worms.
  • Pick and discard stones and debris from all the spices.
  • Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
  • Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.
  • Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.
  • Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.
  • Transfer to the same plate and cool completely.
  • Add all of these spices to a spice grinder jar. Powder finely.
  • Sieve and powder the coarse spices again. Then repeat the sieve.
  • Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.

Nutrition Facts : Calories 812 kcal, Carbohydrate 155 g, Protein 29 g, Fat 35 g, SaturatedFat 4 g, Sodium 175 mg, Fiber 86 g, Sugar 3 g, ServingSize 1 serving

NORTH INDIAN GARAM MASALA



North Indian Garam Masala image

Provided by Deepti

Number Of Ingredients 8

4 tbsp Coriander Seeds (Dhania)
2 tbsp Cumin Seeds (Jeera)
1/2 tsp Cloves(Laung)
1 tsp Black Pepper (Kali Mirch)
1 Bay Leaf(Tej Patta)
2 Black Cardamom (Badi Elaichi)
7-8 Green Cardamom (Choti Elaichi)
1 Mace (Javitri)

Steps:

  • Roast all the ingredients listed together for 3-4 mins. Keep moving them as you are roasting so that the spices do not get overcooked or burnt. You will feel the aroma being released as you are roasting.
  • Let the spices cool down and come to room temperature.
  • Grind them into a fine paste and store in an airtight to maintain the taste and aroma for long duration.

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