Garam masala recipe | Maharashtrian garam masala recipe

Garam masala is one common ingredient which you will find in Indian kitchens.

What is garam masala ? GARAM means hot & MASALA means spice blend into fine powder.
Various spices are dry roasted & then grinded to a fine powder & stored in an air tight container. Even a pinch of garam masala can bring an amazing taste to your dish.

Commonly used spices for garam masala are bayleaf (tej patta) ,star anise (badiyan),cloves(lavang) ,hari elaichi ( green cardamom),badi elaichi (black cardamom),cinamom (dalchini) ,black pepper ( kali miri), mace (javitri) ,red chilli(lal mirchi),caraway seeds (shahi jeera), cumin seeds (jeera) ,coriander seeds ( dhane),black lichen (dagad phool) etc.

The proportion & spices will differ as per region.

Every state or rather every household within the region of a state might have a different recipe of garam masala

Todays garam masala recipe is my moms & is a maharashtrian style of making garam masala .

Please check other varieties of garam masala here .



Ingredients

Dalchini(Cinnamon) - 250  gms
Black pepper -125 gms
Lavang - 125 gms
Star Anise - 4 to 5



Method:
1. Dry roast each spice separately on a tava.  keep stirring take care not to burn the spices
2. Cool them & grind to a fine powder in a mixer
3. Sieve and store in air tight container.


Tips
1.Make garam masala in small batches as it loses its fragrance after few months.
2.Dont add too much garam masala as it can spoil the taste of dish as it is very strong in flavour.
3.Always store in air tight container.
4.Normally add garam masala in the end of cooking to retain its flavour