Garam Masala Powder || Zafrani Garam Masala || How to make garam masala powder with step-by-step photos.....
Garam masala is a very specific traditional spice blend which, although you will find different versions, should taste nothing like a curry. This is because the spice flavors in garam masala complement Pakistani recipes. Make the best homemade garam masala you've ever tasted, in just a few minutes. Elevate your Pakistani cooking to a whole new level.
Since I came to the blog, I have used homemade garam masala. I used to buy garam masala from the market. A year ago, once I had almost finished garam masala at home, I was short of time; I could not go outside to purchase masala, so I decided I should make it at home because I came newly towards blog field and I had zero experience handling everything very well; even then, I tried to make it at home.
I remembered very well that I prepared aloo gosht.
I remembered very well that I prepared aloo gosht.
That was amazing in taste.e I had been thinking for a couple of days what the reason was that this superb tasted more than my last aloo gosht curry, then suddenly I realized just homemade garam masala was added in the recipe, the rest of our same spices
Since that day, I started preparing homemade spices, which are much better than store-bought. Try it once at home, and you'll feel the difference, so let's begin
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Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces.
Place all the spices in a dry frying pan or skillet and heat over very low heat, stirring constantly.
And grind them to a fine powder.
Garam masala is a very specific traditional spice blend, although you will find different versions.
Ingredients:
- 1 tbsp, white cumin seeds
- ½ tbsp, black peppercorn
- 3 pods, black cardamom
- 1 ½ tsp, coriander seeds
- 8 pcs, cloves
- 2 lon, cinnamon sticks
- 8 pods, green cardamom
- 2 small, bay leaves
- ½ piece, nutmeg
- 2 flowers, mace
- ½ flower, star anise
How to make the Garam Masala Powder?
- Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces.
- Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.It's optional if needed
- But I prefer not to need to remove the pods' skin.
- Place all the spices in a dry frying pan or skillet and heat over very low heat, stirring constantly.
- As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices)
- Working with only a small quantity at a time,
- Put the spices in an electric blender or grinder
- And grind them to a fine powder.
- Take it outout ofe grinder jar and transfer it to the bowl/plate
- Garam masala is ready to use in the recipe
- It can be stored in a bottle and paste the label with the spice name
*Not to be duplicated, rewritten, or published without permission.
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