Garam masala is a heat, fragrant spice combo it is crucial in lots of indian dishes. Making it at domestic is brief and lets in you to govern the flavor and freshness. Here’s an smooth recipe using entire spices:
📝 elements:
2 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp cardamom pods (inexperienced)
1 small cinnamon stick (approximately 2 inches)
1 tsp cloves
1 small nutmeg (or ½ tsp ground nutmeg)
2 bay leaves (non-compulsory)
🔥 instructions:
Dry Roast the Spices
In a dry pan over medium warmth, add all the spices.
Stir continuously for two–three mins, till aromatic (don’t let them burn).
Cool completely
Cast off from heat and let the roasted spices quiet down.
Grind to a Powder
Use a spice grinder or a high-powered blender to grind the spices right into a quality powder.
Shop in an hermetic Jar
Hold in a smooth, dry, airtight box away from daylight.
It remains clean for up to 2–three months.
✅ tips:
For stronger aroma, grind in small batches.
You could pass nutmeg or bay leaves if you pick a less complicated combo.
Use 1–2 teaspoons per curry or dal, relying to your flavor.
Home made garam masala provides a fresh, bold flavor to any indian dish—an awful lot better than shop-sold!
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