HOMEMADE GARAM MASALA POWDER RECIPE-PODI RECIPES

Nowadays Garam masala powder has become an important ingredient in cooking like salt & chilli powder.So i buy it every month along with other groceries without fail.But once i wanted to prepare at home and see the output.I have never thought, homemade Garam Masala Powder tastes and smells sooo good equivalent to store bought ones.Its so easy and comes out with superb flavour.As u all know,there are many varieties of Garam masala powder.People in Karnataka,Kerala,Punjab and Gujarat have their own style of making.Soon i’ll share those recipes from my friends.This is just a general version of making garam masala powder at home for beginners.I have given only limited quantity of ingredients.If u like this recipe,u can make in bulk and store it in an air tight box.Just a tsp of it would be enough to make a flavourful gravy.I tried this recipe after referring some store bought masala packets and my cookbook.I used red chillies in this recipe.So it tastes mildly spicy too.It smells & stays good for months when handled with care.U can also refrigerate but it may not be necessary.

Here is a picture of ingredients i have used in this recipe.Hope u’ll try and like this recipe .

Homemade Garam Masala Powder Recipe

How to make Garam masala powder at home - Cooking essentials

Cuisine: Indian

Category: How to's

Serves: 1/3 cup

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Dhania - 2 tbsp Cumin - 1 tbsp Pepper - 1 tbsp Cardamom - 6 nos Cinnamon - 2 long sticks (finger size) Cloves – 8 nos Fennel or aniseed – 1.5 tbsp Bay leaves - 1 no Star anise - 1 no Nutmeg - 1/2 no (Break into small pieces before roasting) Red chillies - 6 nos (adjust) Dry ginger powder - 1/4 tsp Kasuri methi - 1 tsp Caraway seeds ( black jeera) - 1/4 tsp (optional) Turmeric powder - 1 tsp Hing – 1/4 tsp Salt – as needed

METHOD

Break the nutmeg into small pieces.Pinch the red chillies.Dry roast all the ingredients given above in medium flame till u get a nice aroma without changing the color.Take care u don’t burn them.U can also roast them individually. Grind everything to a fine powder  adding salt after it cools down.No need to sieve. Store in an air tight box after it cools down completely.Use a clean spoon every time and close the box tightly after use to retain its smell.

Note

U can use a small piece of dry ginger if u don’t have its powder in hand.In that case,break the ginger into very small pieces before roasting. Grind only after all the ingredients cools down completely else small lumps may form. For variations,u can omit red chillies. U can also try adding  few stone flowers/Kalpasi and one Marati moggu for more flavor.

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