Basic Garam Masala Powder Recipe
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.
Today I am gonna share Basic Garam Masala, Several types of garam masala are available in the market, but the selling product of different brands is zafrani garam masala.
This type of garam masala may be the best choice for Korma, biryani, and karahi but in the other types of dishes it doesn’t work at all so I thought I share my own garam masala version that is even easier and quick
Six Types of whole spices are used in it
black peppercorn, cumin, cardamom, cinnamon, clove, and black cardamom
In Which type of meal works
You can use it in the chana masala, keema aloo, tahari, any type of dal, meat, and vegetable curries
So let’s come to know how to prepare a recipe
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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
Keep grinding till turns to fine powder, and transfer to another bowl
Now basic garam masala is ready to use in recipes, you can store it in an airtight bottle for up to 1 month
Basic Garam Masala Powder
Author: Sana Rasheed
Preparation Time:10 mins
Cooking time: 2 mins
Total time:12 mins
Servings: as desired
Recipe Category: Spices
Cuisine: Pakistan
Calories per teaspoon:11.8 kcal
Basic garam masala is a blend of ground spices used extensively in Indian/Pakistani cuisines...
Ingredients:
- 4 tbsp, cumin seeds
- 3 tbsp, black peppercorn
- 7, black cardamom
- 6-7, cloves
- 2, green cardamom
- 2, cinnamon sticks
How to make Basic Garam Masala?
- 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
*Not be duplicated, rewritten, or published without permission-
Thank you!
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