Garam Masala | Garam Masala Recipe | How to Make Basic Garam Masala with step by step photos
Garam Masala is a blend of ground spices used extensively in Indian/Pakistani cuisines. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means "spices," and garam means "hot." Thus the term garam masala literally translates to "hot spices." However, garam masala doesn't necessarily constitute a particularly spicy blend.
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In a pan combine all whole spices, and dry roast them for 3 minutes over low-medium flame
Now in the grinder jar put all dry roasted whole spices
Basic garam masala is a blend of ground spices used extensively in Indian/Pakistani cuisines...
- 4 tbsp, cumin seeds
- 3 tbsp, black peppercorn
- 7, black cardamom
- 6-7, cloves
- 2, green cardamom
- 2, cinnamon sticks
- In a pan put all whole spices black peppercorn, cumin seeds, black and green cardamom, cumin seeds, and cloves
- Dry roast them all together for 2-3 minutes
- So that its moisture could be removed
- Take them out
- Now transfer to the grinder jar
- Grind them until a fine powder
- Take them out from the grinding jar
- Now basic garam masala is ready to use in recipes
- You can store it in an airtight bottle for up to 1 month
- Note: According to your need can be increased whole spices in the double quantity